Pan-Roasted Spiced Cauliflower With Peas

Name: Pan-Roasted Spiced Cauliflower With Peas
Total time: 20 min
Ingredients: 3 tablespoons ghee, clarified butter or vegetable oil; 1 small cauliflower about 1 1/2 pounds, cored, in 1/2-inch slices; Kosher salt and black pepper; 1 teaspoon cumin seeds; 1 teaspoon black mustard seeds; 2 teaspoons grated fresh turmeric or 1 teaspoon ground turmeric; 2 to 3 makrut lime leaves (optional); 1 (1-inch) piece of ginger, peeled and slivered or finely grated; 3 garlic cloves, finely chopped; 2 serrano chiles, finely chopped, or to taste; 1 pound fresh English peas, shucked about 1 cup or frozen peas, or 1/2 pound snow peas or sugar snap peas, trimmed; 2 to 3 scallions, slivered; Cilantro sprigs, for garnish; Lime wedges, for serving

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Total: 20 minutes

Servings: 5

Author : David Tanis

cauliflower english peas gluten free

Pan-Roasted Spiced Cauliflower With Peas

Instructions

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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.

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