This is a very simple, clean and healthy recipe. Cauliflowers are one of my favorite vegetables and I love this version because it has some light flavors but nothing too overwhelming to take away the taste of the cauliflowers. This version is with peas, but you can also make it with green beans, potatoes, sweet potatoes etc. And it makes a great side dish with any meal - Indian or not.
1 small head Cauliflower, cut into bite size florets
Chopped Cilantro as garnish (optional)
Heat oil in a skillet for 1 minute on HIGH.
Add cumin seeds and let them cook for a few seconds or until they start sizzling.
Reduce heat to MEDIUM and add in the onions and cook for about 7 to 10 minutes or until reddish brown. Then add in the ginger and garlic and cook for an additional 45 seconds to 1 minute.
Stir in the coriander, turmeric, and salt and let it cook for about 10 to 15 seconds.
Then add the tomato and cook for about 2 to 3 minutes or until the tomato is soft and cooked. If the spices start to stick to the bottom of the pan, you can add a few drops of water. Once we add in the cauliflower, that too will release water and help remove any sticking of the spices.
Mix in the cauliflower and stir well to combine. Cover with a tight fitting lid and let it cook on MEDIUM-LOW for about 10 minutes or until tender. Check and stir occasionally.
Add in the peas and cook for another 2 to 3 minutes.