Browned and Braised Cauliflower With Indian Spices

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"

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

1. Heat large skillet over medium-high heat until pan is very hot, 3 to 4 minutes.
2. Add canola oil, swirling pan to coat evenly.
3. Add florets; saute, stirring occasionally, until they just begin to soften, 2 to 3 minutes.
4. Add onions; continue sauteing until florets begin to brown and onions soften, about 4 minutes longer.
5. Stir in cumin, coriander, turmeric, and pepper flakes; saute until spices begin to toast and are fragrant, 1 to 2 minutes.
6. Reduce heat to low and add lime juice, yogurt, and 1/4 cup water.
7. Cover and cook until flavors meld, about 4 minutes.
8. 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.
9. Season to taste with salt and pepper and serve immediately.