Growing up, cauliflower was a on the menu at least once a week – sometimes cooked with peas and other times with potatoes, usually as a dry preparation and occasionally in a curry sauce. Cauliflower is very easy and quick to cook and absorbs the flavors of the spices and remains crisp even after it is fully cooked.

Ingredients

1 tbsp Olive Oil
1 medium Cauliflower
1 cup Peas
1 tsp Cumin Seeds
1 tbsp Ginger cut into juliennes
1 cup diced onions
1/2 cup Tomato Puree or 2-3 Diced Tomatoes
2 tsp Coriander Powder
1/2 tsp Turmeric
1/2 tsp Dried Fenugreek Leaves or Kasuri Methi (optional)
1/2 tsp Sea Salt (adjust to taste)

Number of Servings (approximate): 4

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.

How to tell the tomatoes are cooked: When the tomatoes are cooked you will notice that the oil separates out; if you used fresh tomatoes instead of puree they are mushed up and have lost their form.

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.

How to tell if the cauliflower is tender-crisp: When tender-crisp the cauliflower retains its form and is not wilted even when cooked through. You can check if it is cooked by poking with a fork.

Enjoy!