Pan-Roasted Spiced Cauliflower With Peas Published: June 20, 2011 Ny Times

• 3 tablespoons ghee, clarified butter or vegetable oil
• 1 small cauliflower (about 1 1/2 pounds), cored, in 1/2-inch slices
• Salt and pepper
• 1 teaspoon cumin seeds
• 1 teaspoon black mustard seeds
• 2 teaspoons grated fresh turmeric or 1 teaspoon ground turmeric
• 2 to 3 kaffir lime leaves, optional
• 1 inchlong piece of ginger, peeled and slivered or finely grated
• 3 garlic cloves, finely chopped
• 2 serrano chilies, finely chopped, or to taste
• 1 pound fresh English peas, shucked (about 1 cup) or frozen peas, or 1/2 pound snow peas or sugar snap peas, trimmed
• 2 to 3 scallions, slivered
• Cilantro sprigs, for garnish
• Lime wedges, for serving.

1. 1. Heat a large saute pan or cast-iron skillet over medium-high heat. Add the ghee or oil, and when it is hot, add the cauliflower. Stir until the cauliflower begins to color, 1 to 2 minutes. Season with salt and pepper. Continue stirring until the cauliflower is half-cooked, about 5 minutes, lowering the heat if necessary to keep it from browning too quickly.
2. 2. Add the cumin, mustard seeds, turmeric and kaffir lime leaves, if using. When they begin to sizzle, add the ginger, garlic and chilies. Stir well and add the peas, along with a sprinkle of salt. Cover to let the peas steam until tender, 2 to 4 minutes. Sprinkle with the slivered scallions and cilantro. Serve with lime wedges.

ghee, cauliflower, salt, cumin seeds, black mustard seeds, turmeric, lime, ginger, garlic, serrano chilies, english peas, scallions, cilantro, lime wedges

Taken from www.epicurious.com/recipes/member/views/pan-roasted-spiced-cauliflower-with-peas-published-june-20-2011-ny-times-50141183 (may not work)