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
- 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)
- fresh cilantro, for garnish (use either the leaves or chop leaves with stems)
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.