7 ½ ounces of cauliflower, cut into bite-sized florets
7 ½ ounces of broccoli, cut into bite-sized florets
1 tablespoon of lemon juice
Heat the wok until very hot, add the cumin and coriander, and dry-fry the spices for 1 minute. Add the oil with the garlic, ginger, honey, dill, marjoram, and chili powder, and stir-fry briefly. Add the onion and cook for 2-3 minutes, being careful not to burn the spices. Add the cauliflower and broccoli and stir-fry until they are cooked through but still crisp. Season with lemon juice and serve hot.