Gobi Taktakin

• 3 tablespoons corn, grapeseed, or other neutral oil
• 1 tablespoon cumin seeds, optional
• 1 small red onion, finely chopped
• 1 medium head of cauliflower, about 1 1/2 pounds, broken into florets and very finely chopped
• 1 tablespoon curry powder, preferably homemade (pages 592593), or garam masala (page 594), or to taste
• Salt and black pepper to taste
• Pinch of cayenne
• 1/4 cup chopped fresh cilantro leaves
• Lime wedges for serving

1. Put the oil in a nonstick skillet wide enough for the cauliflower to fit into in one layer and place over medium-high heat.
2. A minute later, add the cumin seeds if youre using them, let them fry for 30 seconds, then add half the onion and all the cauliflower.
3. Add the curry powder and season with salt, pepper, and cayenne.
4. Cook, stirring or tossing, until the onion has caramelized and the florets are lightly browned, 3 to 5 minutes.
5. Add the cilantro to the pan, toss once, and transfer to a serving platter.
6. Garnish with the raw onion and serve hot or at room temperature, accompanied by lime wedges.

corn, cumin seeds, red onion, head of cauliflower, curry powder, salt, cayenne, cilantro, serving

Taken from www.epicurious.com/recipes/food/views/gobi-taktakin-386210 (may not work)