Cauliflower with Peas


Cauliflower with Peas

I found this recipe in “Organic Gardening” magazine.  It is sort of a cauliflower curry.  There are many types of curries, but did you know the term curry was apparently coined by the British?  Weird, huh?  To me a curry is anything with cumin and coriander in it, ha ha ha…

  That’s why I eat lots of curry, because lots of things are classified as curry to me.

Cauliflower with Peas

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seed
  • 1 teaspoon gingerroot, freshly grated
  • 1/2 teaspoon garlic clove, minced
  • 4 shallots, peeled and sliced
  • 1 head cauliflower, broken into bite-sized florets (4 cups)
  • 1 cup frozen peas
  • 1/2 cup grape tomatoes, halved
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon fresh ground black pepper
  • 2 tablespoons ground coriander
  • 1/4-1/2 teaspoon cayenne pepper (optional)
  • salt
  • fresh cilantro, for garnish (use either the leaves or chop leaves with stems)
 

Instructions:

 
 

In a skillet, over medium heat, add the oil and heat until it begins to shimmer; add cumin seeds and saute until they too begin to sizzle, about 30 seconds.   Add in the ginger, garlic, and shallots and cook until they start to soften, about 2 minutes.   Add in the cauliflower, cover the skillet, and cook, stirring occasionally, until the cauliflower has begun to caramelize, 8 minutes.Stir in the peas and tomatoes, turmeric, pepper, coriander, and cayenne, if using; season with salt to taste.   Cover and cook until the cauliflower is cooked through, about 5 to 7 minutes.

Transfer to a serving bowl and garnish with fresh cilantro.

Serves 4.