Golden Cauliflower and Peas.....a versatile accompaniment

 Ever thought of creating a fifty-fifty meal. How about serving cauliflower and peas as an accompaniment to maybe some roast chicken, pork loin or even a thick juicy steak. Or serve it as a traditional Indian meal with daal and chappatis. Let the magic of spices, specifically, the magical turmeric transform bland cauliflower into a rich golden yellow dish, appetizing enough to devour in one sitting.

Cauliflower with Green Peas

 Ingredients

1      cauliflower, medium head, about 2 1/2 lbs

11/2 cups    green peas, fresh or frozen

5 tbsp. oil

1 tsp.    cumin seeds

1      onion, medium,finely chopped

2 tsp.    ginger, fresh,finely slivered

1   green chillie pepper,finely chopped

1 cup    fresh tomatoes,  pureed. Approx.6-8 small (plum) tomatoes

1/2 tsp. turmeric powder

1/4 tsp. ground black pepper

1/4 tsp. red chilli powder, to taste

1 1/2 tsp.  salt,to taste

1 1/2 tsp.  coriander powder

3/4 tsp. garam masala

  fresh chopped coriander for garnishing

Directions

· Cut up cauliflower into florets about 1 1/2 inches - 2 inches wide across the head. Wash and clean thoroughly. Drain off excess water.

· Heat the oil in an electric frying pan at 375ºF or in a large sauté pan on medium high heat.

· Temper with the cumin seeds, stirring gently until they start to sizzle. Add the onions and ginger. Cook until light golden brown, stirring constantly.

· Do not over cook the onions. Add the tomatoes and spices except for the garam masala and cook for about 3-4 minutes.

· To this add the peas. Stir until well mixed and cook for 5 minutes. Add the cauliflower and stir gently until all the florets are well covered with the masala.

· Reduce heat to 250ºF or low. Cover pan and cook for about 20 minutes, stirring gently once or twice.

· Too much stirring will break up the florets. Cook the cauliflower until it is tender but not mushy.

· Garnish with fresh green coriander and garam masala and serve with hot chappatis.

Suggestions

• You can omit the peas and add a couple of cubed potatoes if desired or add potatoes in addition to the peas.
• Leftovers can be used as filler for toasted sandwiches served as a light meal with coriander chutney and salad.