Browned And Braised Cauliflower With Indian Spices

• 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

1. Heat large skillet over medium-high heat until pan is very hot, 3 to 4 minutes.
2. Add canola oil, swirling pan to coat evenly.
3. Add florets; saute, stirring occasionally, until they just begin to soften, 2 to 3 minutes.
4. Add onions; continue sauteing until florets begin to brown and onions soften, about 4 minutes longer.
5. Stir in cumin, coriander, turmeric, and pepper flakes; saute until spices begin to toast and are fragrant, 1 to 2 minutes.
6. Reduce heat to low and add lime juice, yogurt, and 1/4 cup water.
7. Cover and cook until flavors meld, about 4 minutes.
8. 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.
9. Season to taste with salt and pepper and serve immediately.

canola oil, head cauliflower, onion, ground cumin, ground coriander, turmeric, hot red pepper, lime juice, plain yogurt, water, cilantro, frozen green pea, salt

Taken from www.food.com/recipe/browned-and-braised-cauliflower-with-indian-spices-199569 (may not work)