Recipe by Chabear01
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"
Top Review by luvcook'n
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!
- 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
Directions See How It's Made
- 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.