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Browned and Braised Cauliflower With Indian Spices

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“When my DM passed a year ago I inherited her Cook's Illustrated magazine collection. This recipe is from one of them and adapted from the recipe for Ful Gobi in Elizabeth Rozin's book "The Flavor Principle"”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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