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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, combine mustard, salt, turmeric, cumin, coriander and cayenne. Set aside.
In a wok or large skillet, heat oil over medium-high heat. (Add more oil if necessary during cooking.) Add cauliflower; cook and stir for 6 minutes. Add bell pepper and green onions; cook and stir for 1 to 1 1/2 minutes. Reduce heat to medium. Add spice mixture. Cook and stir for 30 seconds. Carefully stir in broth. Cook and stir about 1 minute more or until vegetables are heated through. Serve immediately.