This beautiful dish with its contrasting colors is based on one in Julie Sahni's Classic Indian Cooking, one of the best books of its type around.  It is from the southwestern part of the country where mustard seeds are typically sizzled in oil.

Ingredients:

1 small head cauliflower
2 bunches scallions
4 tablespoons light vegetable oil
1/2 teaspoon black mustard seeds
1/2 teaspoon turmeric
1/4 teaspoon red pepper
1 and 1/2 teaspoons Kosher salt

Directions:

Separate cauliflower into small flowerets, wash and drain.  Trim root ends of scallion and chop into 1/4 inch pieces.  Heat 3 tablespoons oil over high heat in skillet and carefully add mustard seeds.  Cook covered, stirring occasionally, until popping subsides.  Add remaining ingredients and stir to distribute.  Add 1/3 cup hot water, reduce heat to medium-low and cook, covered, until cauliflower is crispy tender (15-20 minutes).  Uncover, increase heat to medium, and stir-fry to evaporate moisture and brown cauliflower.  Stir in remaining tablespoon of oil.  Serves 4-6.

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