Prep 10 mins
Cook 20 mins
I am trying to eat less meat both for health and expense, but still keep my meal satisfying. I found this recipe in "Organic Gardening" magazine. They suggest the recipe is a good start and you can add cubed potatoes, diced chicken, or extra-firm tofu. Also they say try replacing the cauliflower with Brussels sprouts.
- 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.
I found this to be a very unique recipe. Left out the grape tomatoes though. Very flavorful, and the caulilflower was cooked perfectly. The seasoning was above and beyond. A definite repeater. :)