Cauliflower. It's one of those vegetables that doesn't get as much press as it should. It's so high in vitamin C, and yet, it seems so nondescript. Chhaya has really added her pizazz, and made it so much more delectable and exciting.
serves: 4
prep: 15 minutes
cook time: 10 minutes
Ingredients:
cauliflower head, cored and cut up into small florets
3 medium carrots, peeled, cut into rounds
2-inch of ginger, minced
1 serrano chili, minced
1/2 c. frozen peas, thawed
1 t. mustard seeds
1/4 t. asafetida powder (optional)
1/2 t. turmeric
2 T. oil
2 t. salt, divided
pinch of sugar
lemon juice
cilantro for garnish
shredded unsweetened coconut (optional)
1. Heat oil in a sauté pan on medium high heat. Add mustard seeds and asafetida. When seeds stop popping, add the turmeric, ginger and chili. Sauté for 1 minute.
2. Add the cauliflower, carrots and salt. Sauté for a couple of minutes. Lower heat to low, cover the pan for 5-8 minutes.
3. Remove cover, and stir, add the peas, pinch of sugar and remainder of salt. Sauté until cauliflower are tender, yet still crisp.
4. Add lemon, stir again. Garnish with cilantro and coconut if you have it.
5. Enjoy!
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