Pan-Fried Cauliflower with Peas
Fasting Recipes Budget Recipes Side Dishes Vegetables Vegetable Dishes Indian
Tested recipe from 2015.
I cook it often in autumn, and we haven't gotten tired of it. When I looked in the recipe folder, I realized I first made it on September 8, 2015! Yes... it's been waiting two years to go out into the world.
Ingredients
400g cauliflower (1/2 medium cauliflower)
70g peas (frozen)
1 heaping teaspoon grated ginger paste
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground fennel
1/8 teaspoon chili powder
1/4 teaspoon turmeric
salt, black pepper
2 tablespoons oil
Servings: 2
How to prepare pan-fried cauliflower with peas
- Break the cauliflower into florets and cut into slices (I find it sautés faster and more evenly this way than if you leave the florets whole).
- In a wide pan (25-30 cm) or wok (for which you have a lid), add the oil and when it's hot, add the ginger paste. Sauté quickly, about 15 seconds, then add the cauliflower. Sprinkle with salt.
* the recipe can be doubled, but you need a pan/pot as wide as possible so it can cook this quickly; ideal is a cast iron pan/pot, it retains heat well and the cauliflower cooks quickly - Sauté over medium heat for another 2 minutes or so, then sprinkle the contents of the pan with 1 teaspoon of water. You'll hear the water sizzling and quickly put on the lid (to trap the steam inside).
- Let the cauliflower cook for 10 minutes, during which time you stir it once.
- Add the peas, spices (grind some black pepper too) and stir until the spices evenly coat the cauliflower (about 1 minute).
- Put on the lid and let everything cook for another 5 minutes.
- Lift the lid and taste, adding salt if needed. If the cauliflower isn't browned in places, increase heat to medium and sauté for another 1 minute.
Pan-Fried Cauliflower with Peas
