1/4 cup cumin seeds
1/3 cup olive oil
4 cloves garlic, thinly sliced
1-1/3 pounds cauliflower florets (4 cups)
salt
pepper
Heat a large skillet over medium heat until hot but not smoking. Add the cumin seeds and cook for about 1 minute, until they begin to brown and pop. Remove the seeds from the skillet and reserve.
Add the oil to the skillet and heat over medium-high heat. Add the garlic and cook for 30 seconds. Add the cauliflower and cook, stirring occassionally, for about 5 minutes until it begins to brown. Add the toasted cumin seeds, salt, and pepper, and toss well.