This classic vegetable dish does wonders with cauliflower. Pair it with another dish such as Cashew Nut Curry, or serve it alongside rice and some plain yogurt for a simple meal.
SERVES 4
1 large head cauliflower
6 tablespoons Ghee or butter
1ВЅ teaspoons turmeric
1ВЅ teaspoons ground cumin
1ВЅ teaspoons cumin seeds
Вј teaspoon cayenne pepper
1ВЅ cups fresh or frozen peas
Вј teaspoon salt
- Wash the cauliflower and cut it into small florets.
- Melt the ghee or butter in a large skillet over medium-low heat. Add the spices, stir to blend, and “toast” them for 30 seconds.
- Add the cauliflower and toss to coat evenly. Add 2 tablespoons of water, then cover and cook for about 15 minutes, or until the cauliflower is almost but not quite tender, stirring occasionally. (If you are using fresh peas add them after 7 minutes.)
- Add the frozen peas (if you are using them) and the salt, and cook uncovered until the peas and cauliflower are tender, about 3 to 5 additional minutes. May be prepared up to 24 hours in advance, covered, and refrigerated. Reheat then taste to adjust seasoning.
