If black mustard seed is not available, substitute yellow mustard seed. 

1/4 cup vegetable oil
2 teaspoons black mustard seed
1 teaspoon fennel seed
2 cloves garlic, finely chopped
1/4 teaspoon ground turmeric
1/8 teaspoon ground red pepper
1 small head cauliflower, separated into florets
1/2 teaspoon salt

Heat oil in 12-inch skillet until hot. Cook and stir mustard and fennel seeds over medium heat until mustard seed pops, about 2 minutes. Add garlic, turmeric and red pepper. Cook and stir until garlic is light brown. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until cauliflower is crisp-tender and liquid is evaporated, 18 to 20 minutes.

Yields 6 servings.