Golden Cauliflower with Split Peas

• 3/4 cup dried split green peas (175 mL)
• 2 cups water (500 mL)
• 2 tbsp olive oil (25 mL)
• 1 piece (1 inch/2.5 cm) cinnamon, crushed
• 2 tsp whole cumin seeds (10 mL)
• 2 tsp whole fennel seeds (10 mL)
• 2 tsp ground turmeric (10 mL)
• 1 tbsp minced fresh gingerroot (15 mL)
• 1 small cauliflower, cut into small florets
• 1/2 cup vegetable stock (125 mL)
• 1 cup chopped green onions (250 mL)

1. In a saucepan, cover split peas with water.
2. Bring to a boil over medium-high heat.
3. Cover, reduce heat and simmer for 15 to 20 minutes or until peas are tender.
4. Drain and set aside.
5. Meanwhile, in a large skillet or wok, heat oil over medium heat.
6. Add cinnamon, cumin and fennel seeds.
7. Toast, stirring, for 1 minute or until seeds turn brown.
8. Add turmeric, ginger, cauliflower and stock.
9. Bring to a boil over high heat.
10. Reduce heat and cook, stirring occasionally, for 10 minutes.
11. Stir in peas and heat through.
12. Sprinkle green onions over top.
13. Serve immediately.
14. Variation:
15. Use mung beans in place of the dried split green peas.

green peas, water, olive oil, cinnamon, cumin seeds, fennel seeds, ground turmeric, fresh gingerroot, cauliflower, vegetable stock, green onions

Taken from www.cookstr.com/recipes/golden-cauliflower-with-split-peas (may not work)