Heat the oil in a large skillet over high heat until very hot.
3 tbsp vegetable oil
Add the mustard seeds and saute for 15 seconds, covering the skillet to avoid splatters of hot oil from the popping of the seeds.
1/2 tsp mustard seeds
Add the turmeric, cayenne, and scallions, stirring for 15 seconds.
1/2 tsp turmeric, 1/4 tsp cayenne pepper, 12 large scallions
Add the cauliflower and water and stir to combine.
1 medium cauliflower, 1/4 cup water
Reduce the heat to low and simmer covered until the cauliflower is tender, about 15 to 20 minutes.
Remove the lid and increase the heat to medium, stirring constantly until all of the liquid has evaporated and the cauliflower is lightly browned. Taste and add seasoning if required.