Pan-Roasted Spiced Cauliflower With Peas
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 to 6 servings
- 3tablespoons ghee, clarified butter or vegetable oil
- 1small cauliflower about 1½ pounds, cored, in ½-inch slices
- Kosher salt and black pepper
- 1teaspoon cumin seeds
- 1teaspoon black mustard seeds
- 2teaspoons grated fresh turmeric or 1 teaspoon ground turmeric
- 2 to 3makrut lime leaves (optional)
- 1(1-inch) piece of ginger, peeled and slivered or finely grated
- 3garlic cloves, finely chopped
- 2serrano chiles, finely chopped, or to taste
- 1pound fresh English peas, shucked about 1 cup or frozen peas, or ½ pound snow peas or sugar snap peas, trimmed
- 2 to 3scallions, slivered
- Cilantro sprigs, for garnish
- Lime wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
120 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 4 grams protein; 348 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat a large sauté pan or cast-iron skillet over medium-high. Add the ghee or oil, and when it is hot, add the cauliflower. Stir until the cauliflower begins to color, 1 to 2 minutes. Season with salt and pepper. Continue stirring until the cauliflower is half-cooked, about 5 minutes, lowering the heat if necessary to keep it from browning too quickly.
- Step 2
Add the cumin, mustard seeds, turmeric and makrut lime leaves, if using. When they begin to sizzle, add the ginger, garlic and chilies. Stir well and add the peas, along with a sprinkle of salt. Cover to let the peas steam until tender, 2 to 4 minutes. Sprinkle with the slivered scallions and cilantro. Serve with lime wedges.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Reva
A standard technique in South Indian kitchens is to bring out the flavor of the cumin and mustard seeds by adding them first to heated oil or ghee. Cover the pan and the mustard seeds should make a splattering sound. You may need to lower the heat so that the seeds pop but do not burn. After the popping subsides, you add the ginger,chilies, garlic , then turmeric and then the cauliflower and lastly the peas. You can substitute curry leaves for the kaffir lime leaves.
Pradeep
Very happy to see that the Indian "sabzi"...or traditionally cooked vegetable dish....are getting mainstream. But this recipe takes a misstep.
The mustard and cumin seeds need very high temperatures....mustard more than cumin....so that is the first step to get started.....in ANY Indian cooking. The cauliflower will the next. Personally as a purist, I never mix my mustard seasoning with cumin when making dishes. In this recipe, I would stick with only cumin.
Indian Cook
You must do the cumin and mustard seed first with high heat to bring out the flavor!
Christa
What's the point then? What's left? :-)
Y3
you are absolutely correct... the cumin, mustard AND the garlic ought to go in first.
Murgie
Indian homes often have a baby saucepan (I like mine with a long handle!) for heating spices like cumin in a bit of ghee or oil, which are then thrown on top of the almost done dish. This yields aroma, but doesn't penetrate the food as much as putting it in early. Of course, there's no holy book which says you can't do a bit of both.
Joan Canada
See note added by Reva. The blandness comes from not letting the spices bloom - very important when using any mixture of spices.
Jackie N
An excellent side dish! Dish has with a great blend of spices that jazzed up cauliflower to a new level. Used a mix of frozen and sugar snap peas, and added some chucks of boiled potatoes at same time as peas. Could not finds black mustard seeds so used brown, and skipped the lime leaves (would use if available). Next time will try fresh turmeric. Served it long side with pan fried/oven baked salmon. This is a dish we will be making again, and again!
Memphis girl
I used edamame instead of peas, and a little more garlic. Tastes very flavorful and has plenty of color!
Joan Canada
That's what I was taught to do too. (I'm from Ireland originally but have many Indian friends.) If you don't let the spices bloom the dish will be tasteless.
Julie
I live in very middle America. No Indian restaurant in town, no Whole Foods or Trader Joe's. I couldn't live here without Amazon. I make a lot of Indian food so get most of my spices from them.
Lindsey
This didn't even take 20 minutes. Delicious! Make sure to season it with enough salt.
ruth
I love this as my mother used to make it with potatoes added in too (chop small and par boil them first). A bit of tomato doesn't hurt and if you really want to go fancy, throw in some dried or fresh coconut. And I use a bunch of curry leaves - dried or fresh - one or two really don't do the trick. Best with some yoghurt and a good helping of coriander (cilantro) chutney on the side.
Jane
Enjoyed this tonight. Great taste. Would have liked a little more color to dish, maybe grape tomatoes or carrots added towards the end.
zizi-k
I live in flyover country, and all of these ingredients are easily found at whole foods. Also, when in a pinch - Amazon will send anything to you in two days!
Elaine
This recipe was great, but somehow I was expecting more flavor. I’d take suggestions next time to fry the spices first otherwise the spices are just is steamed.
expat yinzer
Adding emphasis to the chorus of “bloom the spices first.” I also saved an extra bit of garlic & ginger for the very end. This was an easy, and tasty, weeknight dinner.
Lori
I cooked it as written. Absolutely delicious. No changes necessary. But it is a good base to add more things in the future. Tofu or chick peas. Really great flavor.
Victoria Corcoran
Used lime zest instead of leaves I didn’t have - fabulous! Game changer too Used jalapeños instead of serranos- also fabulous. So dang good!’
David B
Ridiculously flavorful, a savory candy.
Anne Hansen
Amazing depth of flavor. I bloomed the spices first, as other suggested. I also added some sliced red bell pepper for color. I served it on a bit of quinoa, as that’s the grain I had on hand. So delicious! Will definitely make this again.
Annie
Delicious. Changed nothing.
note
Didn’t add turmeric Added 2 slices of prosciutto
maya
Delicious! Used coconut oil and left over peas. Fresh turmeric and black mustard seeds make this dish amazing.
judys
This was good, but I toasted the cumin and mustard seeds first and thought they tasted burned in the finished dish. I served with dal, brown basmati rice, and a little green salad. Made a pretty plate, using yellow cauliflower from the farmers market.
judys
This was pretty good. I toasted the cumin and mustard seeds first but thought they tasted kind of burnt in the finished dish. I served with dal, brown basmati rice, and a little green salad. Made a pretty plate, using yellow cauliflower from the farmers market.
Margaret
I think the order is « cauliflower first » in this because it isn’t parboiled so takes a while to cook. Possibly Mr. Tanis wanted the chopped seasonings to be more identifiable than they would if cooked first. I made the recipe as is, using curry leaves I had in the freezer. It is a good dish; fresh shelled peas were great, but I made had more fresh peas than cauliflower and it might be nicer the other way.
eliza383
Easy and delicious. I did toast the seeds in a little cast iron pan before adding. Would not describe as bland. Highly fragrant, reminded me of India.
Low carb maker and baker
So perfect!!! Thanks for the comment to serve with yoghurt! A nice addition!
Carol
This was great and super simple to make. I didn't have any kefir lime leaves in the house, so I didn't use them. I can see how they would have added even more flavor. This recipe is a keeper.
Private notes are only visible to you.
Advertisement
