Browned and Braised Cauliflower With Indian Spices |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 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.
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