CAULIFLOWER WITH TOMATOES AND PEAS

I have been looking for ways to eat more cruciferous vegetables and to incorporate more turmeric in my diet. Cauliflower is sometimes challenging. It's great pureed with some potatoes or even without potatoes. I also like it baked with red wine and tons of garlic. The classic way, steamed with some nutmeg is always nice, as well as baking a whole head with breadcrumbs. But now that I've made this recipe it is my new favorite. Give it a try.

CAULIFLOWER WITH TOMATOES AND GREEN PEAS

Serves 4.

1 medium cauliflower, cut into flowerets
2 tablespoons grapeseed or olive oil
1 small onion, chopped fine

Dry Spice Mixture (Masala):
1 teaspoon ground coriander seeds
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (optional)

3 large tomatoes, peeled and chopped fine
1/2 teaspoon salt, or to taste
1 bay leaf
1 cup green peas, frozen is okay
2 tablespoons cilantro, for garnish

Heat the oil in a heavy skillet or wok and saute the onion until it is golden.
Add the dry spices and saute for 3 minutes, stir.
Add the cauliflower flowerets and saute another 3 minutes. Stir to coat the cauliflower with the spices.
Stir in the tomatoes, salt, bay leaf and 1/4 cup water.
Stir in the peas.
Cover and simmer a few minutes until the vegetables are just tender.
Garnish with fresh cilantro.

Eat hot. This recipe would also freeze well.