Indian Spiced Cauliflower
Quick, easy and tasty braised cauliflower with Indian spices!
Yield
4 servingsPrep
10 minCook
15 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | bunch |
cauliflower florets
1 head, ends trimmed and cut into small florets |
*
|
| 1 |
onions
thinly sliced or chopped |
|
|
| 1 ½ | teaspoons |
cumin
ground |
|
| 1 ½ | teaspoons |
coriander
ground |
|
| 1 | teaspoon |
turmeric
|
|
|
cayenne pepper
or pepper flakes, to taste |
*
|
||
| 1 ½ | tablespoons |
lemon juice
freshly squeezed |
|
| ⅓ | cup |
yogurt, low-fat
plain |
|
| 3 | tablespoons |
water
|
|
| ⅔ | cup |
peas, frozen
|
*
|
| 4 | tablespoons |
cilantro
freshly chopped |
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 1 | each |
cauliflower florets
1 head, ends trimmed and cut into small florets |
*
|
| 1 | each |
onions
thinly sliced or chopped |
|
| 7.5 | ml |
cumin
ground |
|
| 7.5 | ml |
coriander
ground |
|
| 5 | ml |
turmeric
|
|
| 1 | x |
cayenne pepper
or pepper flakes, to taste |
*
|
| 23 | ml |
lemon juice
freshly squeezed |
|
| 79 | ml |
yogurt, low-fat
plain |
|
| 45 | ml |
water
|
|
| 158 | ml |
peas, frozen
|
*
|
| 6E+1 | ml |
cilantro
freshly chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Heat the oil in a large nonstick skillet over medium-high heat until hot.
Add the cauliflower, stirring often, and cook until just starts to become tender, about 3 minutes.
Stir in the onions, keep cooking until the cauliflower florets starts to brown and onions are soft, 4 to 5 minutes.
Add the cumin, coriander, turmeric, and cayenne pepper to taste, stirring until well mixed, and cook for another 2 minutes.
Lower the heat to medium-low, pour the lemon juice, yogurt, and water, stirring well.
Cover with a lid, and cook for another 3 to 5 minutes.
Stir in the peas and freshly chopped cilantro leaves, cover again and cook until the cauliflower is cooked and tender-crisp, 2 to 3 minutes.
Add salt and freshly ground black pepper to taste.
Serve warm with steamed rice, naan bread or crusty bread.
