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Ginger-Lime Cauliflower

The Indian flavors of this dish combine cooling spices (fennel, coriander) with the heat of a jalapeño. Remove the seeds from the pepper if you like things a little less fiery.
From: bonappetit.com SERVES 6

½ tsp. kosher salt plus more
2” piece ginger, peeled
½ medium head cauliflower, cut into small florets
1 Tbsp. olive oil
1 tsp. yellow mustard seeds
1 tsp. fennel seeds
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground turmeric
¼ cup fresh lime juice
Cilantro leaves with tender stems (for serving)

Toss jalapeño and ½ tsp. salt in a small bowl. Finely grate ginger and squeeze juice into jalapeño mixture (you should have about 1 Tbsp. juice); discard pulp. Set jalapeño mixture aside.

Cook cauliflower in a medium pot of boiling salted water until tops of florets are slightly translucent, about 1 minute; drain and rinse under cold water. Set aside.

Cook oil and mustard seeds in a medium saucepan over medium-high heat, stirring, until seeds begin to pop, about 2 minutes. Add fennel seeds, coriander, cumin, and turmeric. Cook, stirring, until fragrant, about 1 minute. Remove saucepan from heat and mix in lime juice and reserved jalapeño mixture. Let cool; season with salt. Add reserved cauliflower to saucepan and let marinate at least 1 hour.

Top with cilantro just before serving.

DO AHEAD: Cauliflower can be made 3 days ahead. Cover and chill.