CAULIFLOWER (Pan-Roasted) with PEAS

Pan-Roasted Spiced Cauliflower with Peas

                                                                ( NYC 6.22.2011 David Tanis)

Prep Time: 20 minutes

Yield:  4-6 servings as side dish

INGREDIENTS

3 Tbsp ghee, clarified butter or vegetable oil or a combination

1 small cauliflower (about 1 1/2 pds, cored, in ½ inch slices

1 tsp cumin seed

1 tsp black mustard seeds

2 tsp grated ground turmeric or 1 tsp ground turmeric

2-3 kaffir lime leaves, (optional)

1 inch-long piece of ginger, peeled and slivered or finely grated (ginger should be about ½- ¾ inch wide). Slivered is easier to handle.   

3 large garlic cloves, finely chopped

2 serrano chilies, finely chopped (optional)

1 pound fresh English peas, shucked (about 1 cup), or frozen peas, or ½ pd snow peas or sugar snap peas, trimmed of strings and ends but pods left on

2-3 scallions, slivered, using mostly white part and a little green

Parsley or cilantro sprigs, for garnish

Lime wedges, for serving

PROCESS

  1. Heat a large sauté pan (9-10 inches) or cast-iron skillet over medium-high heat.  Add ghee or oil, and when hot (starting to shimmer), add cauliflower. Cauliflower should fill the pan. Stir and flip cauliflower until color appears, 2-3 minutes.  Season with S&P.  Continue stirring until cauliflower is half-cooked, about 8-10 minutes, lower heat if it is browning too quickly.

2. Add cumin, mustard seeds, turmeric and kaffir lime leaves. As they begin to sizzle (2-3 minutes), add ginger, garlic and chilies.  Stir well and add peas, along with a bit of salt.  Cover to let peas steam until tender 2-4 minutes.  If peas are not cooked (uncooked peas taste chalky) turn off heat and let the pan stay on the burner with the cover on.  Peas will probably cook through, but will lose some of their bright color.

Sprinkle with slivered scallions and parsley.  Serve with lime wedges. 

NOTES:   I use ½ ghee and ½ olive oil so it is not so buttery.  Cauliflower will not brown so quickly.   Use more spices, especially if spices are more than 1 month old.  I double the spices and it still isn’t too much.

If you use frozen peas, microwave them for one minute and add them when the dish is finished as they require no real cooking. They just have to do is finish defrosting and warm.  Lime wedges add a nice punch to the dish. Try to have them if possible.

This is a great vegetarian or vegan (if using oil) dish.  Pretty, full of flavor, and very tasty.  Make sure spices are fairly fresh for optimal flavor.  Is great served with meat, rice, or other vegetable offerings.  It stands alone as a great dish too.