Cauliflower and Potatoes with Turmeric, Fennel Seeds and Mustard Seeds

Writer's Note: OK, I admit it. This is an Indian dish I adopted from Madhur Jaffrey. But I think it would appeal to the Turkish palate. And it is a comfort dish I turn to when the weather's cold and I'm feeling a bit sorry for myself.

Ingredients:

4 tbsp. clarified butter, or 2 tbsp. olive oil and 2 tbsp. butter

1 small cauliflower, cut into florets

3-4 small potatoes, peeled and diced
1 tsp. fennel seeds

1 tsp. brown mustards seeds

1/4 tsp. turmeric

1 tsp. Aleppo pepper

salt and pepper to taste

Directions: Melt the butter or olive oil and butter in a wide deep skillet. Add the mustard seeds and fennel seeds and let them cook for 2-3 minutes until the sizzle. Add the potatoes and saute for 5-7 minutes. Add the cauliflower and saute for another 5-7 minutes. Add the turmeric and stir so it coats the vegetables.

Add 3 tbsp. of hot water and cover the skillet, shaking the skillet to both coat the vegetables with the turmeric and steam the vegetables so they cook faster. Remove the cover and add the Aleppo pepper, salt and pepper to taste. Continue to cook, stirring, until the vegetables are cooked through and a little browned. Serve hot plain or with garlic yogurt.