Prep 15 mins
Cook 20 mins
When my DM passed a year ago I inherited her Cook's Illustrated magazine collection. This recipe is from one of them and adapted from the recipe for Ful Gobi in Elizabeth Rozin's book "The Flavor Principle"
- 1 1⁄2 tablespoons canola oil
- 1 medium head cauliflower, decored, florets seperated and cut into pieces about an inch long
- 1⁄2 medium onion, sliced thin
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1⁄4 teaspoon hot red pepper flakes
- 1 tablespoon lime juice
- 1⁄4 cup plain yogurt
- 1⁄4 cup water
- 1⁄4 cup fresh cilantro leaves, chopped
- 1⁄2 cup frozen green pea, thawed (optional)
- salt & fresh ground pepper
- Heat large skillet over medium-high heat until pan is very hot, 3 to 4 minutes.
- Add canola oil, swirling pan to coat evenly.
- Add florets; saute, stirring occasionally, until they just begin to soften, 2 to 3 minutes.
- Add onions; continue sauteing until florets begin to brown and onions soften, about 4 minutes longer.
- Stir in cumin, coriander, turmeric, and pepper flakes; saute until spices begin to toast and are fragrant, 1 to 2 minutes.
- Reduce heat to low and add lime juice, yogurt, and 1/4 cup water.
- Cover and cook until flavors meld, about 4 minutes.
- Add cilantro and peas (if using), toss to distribute, cover and saute until florets are fully tender but still offer some resistance to the tooth when sampled, about 2 minutes more.
- Season to taste with salt and pepper and serve immediately.
I made this last night to go with chicken, and I must say it is wonderful! DH just loved it. I find it curious that there is no garlic in this recipe. I think next time, I will put some in. Otherwise, I would not change anything. Thank you for a great recipe. It is a keeper!