Stir-fried Cauliflower with Peas & GingerInspired by fine Cooking Magazine January 2007 issue
Prep time: 5 minutes
Cooking time: 15-20 minutes
3 tbsp canola oil
1 tbsp fennel seeds (I didn’t have the fresh fenugreek leaves it called for – ¼ cup)
1 tbsp coriander seeds
1 tsp cumin seeds
3 tbsp fresh ginger, finely grated
½ hot yellow pepper (I couldn’t find a jalapeno pepper)
1 large cauliflower, cored and cut into small florets (about 6 cups)
2 cups frozen green peas (do not thaw)
2 tsp kosher salt
½ tsp curry powder or garam masala (I used a lovely West Indian mix - check here for the recipe)
1. Toast the coriander, fennel and cumin seeds in a small dry skillet over high heat. Shake the pan frequently. This only takes 2-3 minutes. You'll smell the wonderful aroma. Grind to a fine powder. You can use a mortar & pestle, or, if you're like me, you'll have a coffee grinder that's easy to clean.
2. Heat the oil in a large skillet over medium-high heat. Add the spices, ginger, jalapeno and cook for about 1-2 minutes, stirring so the ginger doesn’t burn . Add the cauliflower and toss with the spices.
3. Cook, covered until the cauliflower begins to soften, tossing once (about 5 minutes). Add the peas and salt, toss, cover and cook until the cauliflower is tender (another 5-8 minutes - it could be longer if the florets are large).
4. Uncover the pan, increase the heat to high and add the curry or garam masala and cook, stirring constantly for another 2 minutes to round out the flavor. Taste and adjust the seasonings.
I served it with some BBQ Brisket but it would be great with any simple chicken, meat or fish dish. For the vegetarians out there, check out my Indian feast to find some complementary dishes. And, by the way, I plan on using the leftovers in a frittata with lots of chopped fresh cilantro.
Related links: Food and Drink recipes vegetable