Growing up, cauliflower was a staple on our weekly menu — sometimes paired with peas, other times with potatoes. Most often it was prepared as a dry sautéed dish, though occasionally it appeared in a lightly spiced curry sauce. Cauliflower is wonderfully versatile: it cooks quickly, absorbs the flavors of the spices beautifully, and retains a pleasant crispness even when fully cooked. This makes it perfect for a weeknight meal or a simple, flavorful side dish.
Cauliflower Peas
161kcal
Ingredients
- 2 tbsp Olive Oil
- 1 Cauliflower Whole
- 1 cup Green peas
- 1 tsp Cumin Seeds
- 1 tbsp Ginger Juliennes
- 1 cup Onions Diced
- 1/2 cup Tomato Puree Or 2 diced tomatoes
- 2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Dried Fenugreek Leaves
- 1/2 tsp Salt Adjust to taste
Method
Preparation
- Stem and core the cauliflower and cut it into flowerets. A medium cauliflower should yield about 4 cups of flowerets.
- If you’re using frozen peas thaw them first by soaking in water, replacing the water a couple times.
Cooking
- Heat the oil and add the cumin seeds.
- When the cumin seeds start to sizzle add the onions.
- When the onions start to turn brown add the ginger.
- Stir and cook for another 1-2 minutes until the ginger is cooked and add the tomatoes and all the spices.
- Mix well and cook for another 3-4 minutes until the tomatoes are cooked. See recipe note on checking if tomatoes are done.
- Add the cauliflower, peas and salt. Mix well so that the all the flowerets and peas are coated in the sauce. Cook on medium heat for 2-3 minutes.
- Reduce the heat, add 1 tbsp of water and cover the pan and cook until it is ready (about 15 minutes) stirring occasionally.
- Turn off the heat when the cauliflower is tender-crisp. Add the Dried Fenugreek Leaves (optional, but recommended) and mix well. See recipe notes on how to check if the cauliflower is done.
Nutrition
Calories161kcalCarbohydrates20gProtein6gFat8gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat5gSodium348mgPotassium748mgFiber7gSugar8gVitamin A451IUVitamin C91mgCalcium68mgIron2mg
Notes
How to tell the tomatoes are cooked:
If you’re using tomato puree, you’ll notice the oil separating from the mixture, a clear sign that the tomatoes have cooked through. With fresh diced tomatoes, they will soften, break down, and lose their shape, creating a rich, cohesive base for the dish. How to tell if the cauliflower is tender-crisp:
The cauliflower should remain firm and hold its shape without wilting, even when fully cooked. You can test by gently poking a floret with a fork — it should pierce easily but still feel slightly firm at the core. Maintaining this tender-crisp texture ensures that each bite has a satisfying crunch while soaking up the flavors of the spices. Extra tip: To enhance the flavor, sauté the cauliflower briefly before adding it to the spiced tomato base. This brings out a subtle nutty aroma and helps prevent the florets from becoming too soft.
If you’re using tomato puree, you’ll notice the oil separating from the mixture, a clear sign that the tomatoes have cooked through. With fresh diced tomatoes, they will soften, break down, and lose their shape, creating a rich, cohesive base for the dish. How to tell if the cauliflower is tender-crisp:
The cauliflower should remain firm and hold its shape without wilting, even when fully cooked. You can test by gently poking a floret with a fork — it should pierce easily but still feel slightly firm at the core. Maintaining this tender-crisp texture ensures that each bite has a satisfying crunch while soaking up the flavors of the spices. Extra tip: To enhance the flavor, sauté the cauliflower briefly before adding it to the spiced tomato base. This brings out a subtle nutty aroma and helps prevent the florets from becoming too soft.
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