Cauliflower is a versatile vegetable in the Southeast Asian kitchen. In Indian and Pakistani cuisines, it can be cooked by itself as well as mixed with other vegetables. This side dish is gluten-free, and the colored peppers mixed with the white cauliflower make this dish as pleasing to the eye as it is to the palate. Honestly, my mouth is literally watering as I write. This recipe tastes even better the next day as the flavors from the spices soak in.
Cooking time: 30 minutes
Ingredients (servings for 6 people):
3 cups 1-inch cauliflower florets
3 cups 1-inch square pieces bell peppers, preferably a mix of green, yellow, and red
2 T canola or vegetable oil
¼ tsp asafetida powder
1 tsp cumin seeds
1 small onion, cut into ¼-inch-thick, half-moon shaped slices
1 T peeled and grated fresh ginger
2 tsp ground coriander
¾ tsp salt
⅐ tsp turmeric powder
½ tsp cayenne pepper, or to taste
½ tsp dried mango powder (called amchur powder in Indian groceries), or 2 tsp lemon juice
Directions
Place cauliflower and peppers in a bowl. Set aside.
Heat oil in a heavy nonstick skillet over medium-high heat. Add asafetida and cumin seeds and cook for a few seconds until seeds are golden brown.
Add onion and cook until transparent, 1 to 2 minutes. Stir in ginger.
Add vegetables and stir. Sprinkle with coriander, salt, turmeric, and cayenne pepper. Cook, stirring 2 to 3 minutes, coating vegetables with the spices. Cover with a lid and reduce heat.
Cook 10 to 12 minutes, until cauliflower is tender. Stir vegetables a few times. (The vegetables will cook in their own juices. If vegetables stick to bottom of skillet, add 1 to 2 tablespoons of water.)
Add dried mango powder, or lemon juice, and stir to combine.
Transfer cooked vegetables to a serving platter. Do not cover vegetables, as they will continue to cook and become too soft.
Nutrient Analysis per 1/2 cup serving , recipe serves 6 people Calories: 90 | Total fat: 5g | Sat fat: 0.5g | Sodium: 309mg | Total Carbohydrate:9g | Dietary fiber: 3g | Protein: 2g
