Browned And Braised Cauliflower With Indian Spices - cooking recipe

Ingredients

1 1/2 tablespoons canola oil
1 medium head cauliflower, decored, florets seperated and cut into pieces about an inch long
1/2 medium onion, sliced thin
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1/4 teaspoon hot red pepper flakes
1 tablespoon lime juice
1/4 cup plain yogurt
1/4 cup water
1/4 cup fresh cilantro leaves, chopped
1/2 cup frozen green pea, thawed (optional)
salt & fresh ground pepper

Preparation

Heat large skillet over medium-high heat until pan is very hot, 3 to 4 minutes.
Add canola oil, swirling pan to coat evenly.
Add florets; saute, stirring occasionally, until they just begin to soften, 2 to 3 minutes.
Add onions; continue sauteing until florets begin to brown and onions soften, about 4 minutes longer.
Stir in cumin, coriander, turmeric, and pepper flakes; saute until spices begin to toast and are fragrant, 1 to 2 minutes.
Reduce heat to low and add lime juice, yogurt, and 1/4 cup water.
Cover and cook until flavors meld, about 4 minutes.
Add cilantro and peas (if using), toss to distribute, cover and saute until florets are fully tender but still offer some resistance to the tooth when sampled, about 2 minutes more.
Season to taste with salt and pepper and serve immediately.