Cauliflower With Peas

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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)
•  salt
•  fresh cilantro, for garnish (use either the leaves or chop leaves with stems)

Directions

1. 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.
2. Add in the ginger, garlic, and shallots and cook until they start to soften, about 2 minutes.
3. Add in the cauliflower, cover the skillet, and cook, stirring occasionally, until the cauliflower has begun to caramelize, 8 minutes.
4. Stir in the peas and tomatoes, turmeric, pepper, coriander, and cayenne, if using; season with salt to taste.
5. Cover and cook until the cauliflower is cooked through, about 5 to 7 minutes.
6. Transfer to a serving bowl and garnish with fresh cilantro.