Indian Spiced Cauliflower

• 1 tablespoon vegetable oil
• 1 each - cauliflower, ends trimmed and cut into small florets
• 1 each onions thinly sliced or chopped
• 1 1/2 teaspoons cumin ground
• 1 1/2 teaspoons coriander ground
• 1 teaspoon turmeric
• 1 x cayenne pepper or pepper flakes, to taste
• 1 1/2 tablespoons lemon juice freshly squeezed
• 13 cup yogurt, low-fat plain
• 3 tablespoons water
• 23 cup peas, frozen
• 4 tablespoons cilantro freshly chopped
• 1 x salt and black pepper to taste

1. Heat the oil in a large nonstick skillet over medium-high heat until hot.
2. Add the cauliflower, stirring often, and cook until just starts to become tender, about 3 minutes.
3. Stir in the onions, keep cooking until the cauliflower florets starts to brown and onions are soft, 4 to 5 minutes.
4. Add the cumin, coriander, turmeric, and cayenne pepper to taste, stirring until well mixed, and cook for another 2 minutes.
5. Lower the heat to medium-low, pour the lemon juice, yogurt, and water, stirring well.
6. Cover with a lid, and cook for another 3 to 5 minutes.
7. Stir in the peas and freshly chopped cilantro leaves, cover again and cook until the cauliflower is cooked and tender-crisp, 2 to 3 minutes.
8. Add salt and freshly ground black pepper to taste.
9. Serve warm with steamed rice, naan bread or crusty bread.

vegetable oil, cauliflower, onions, cumin ground, coriander ground, turmeric, cayenne pepper, lemon juice freshly squeezed, yogurt, water, peas, cilantro freshly, salt

Taken from recipeland.com/recipe/v/indian-spiced-cauliflower-52470 (may not work)