Nigella are the seeds of Nigella Sativa, and they have been used to season breads and sauces for centuries. The flavor of the raw seed is most like that of black pepper, but when toasted they develop a sharp, slightly smokey, allium-tinged flavor. They are also sold as “onion seed” and “black cumin.” Note that onions will not grow if you plant them!
For this easy recipe I lightly steamed some cauliflower and then let it drain well. I thought the “steaks” would be prettier for the photos, but regular florets will work well. I then made the browned butter by placing four tablespoons of salted butter in a large skillet and heating it on medium. The butter will foam up, and when the foam dies down, add in a couple of teaspoons of the nigella. At this point, continue cooking and stir the butter until it smells nutty and the solids have browned. Add in your steamed, drained cauliflower and let it heat for a few minutes. It will soak up most of the butter. Serve immediately, with a sprinkle of salt and a good hit of fresh lemon juice.
Thanks for reading,