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Categories:
cauliflower canola oil cumin seeds fresh thai bird chilies ground coriander ground cumin chili powder turmeric salt orange bell pepper red bell pepper heirloom tomatoes cilantro
Viewed: 36 - Published at: 7 years agoIngredients
- 1 large whole cauliflower, cut into 2-inch florets
- 2 tablespoons canola oil
- 3/4 teaspoon cumin seeds
- 1 to 2 fresh Thai bird chilies (about 1 inch long), seeded and finely minced
- 3/4 teaspoon ground coriander
- 3/4 teaspoon ground cumin
- Small pinch chili powder
- 13 teaspoon turmeric
- Salt
- Half a small orange bell pepper, cut into 1-inch dice
- Half a small red bell pepper, cut into 1-inch dice
- 1 1/2 very large heirloom tomatoes, or 3 large plum tomatoes, cut into 1-inch dice
- 2 tablespoons chopped cilantro
Method
- Immerse the cauliflower florets in a bowl of cold water and set aside.
- Place a large, heavy-bottomed skillet with a lid over high heat, and add the oil.
- When the oil is shimmering, add cumin seeds and cook, stirring rapidly, until golden brown, about 30 seconds.
- Add 1 minced chili, coriander, cumin, chili powder and turmeric.
- Drain the cauliflower, add to the skillet, and saute for 5 minutes, stirring constantly to avoid burning.
- (If the mixture starts to stick, add 1 to 3 tablespoons of water.)
- Season with salt to taste.
- Stir.
- Adjust spiciness to taste, adding part (or all) of the second chili, if desired.
- Reduce heat to medium low.
- Cover, and continue to cook, lifting the lid and stirring occasionally, until the cauliflower is tender, 8 to 10 minutes.
- Add orange and red bell peppers, cover, and cook for 2 minutes.
- Add tomatoes, cover, and cook for another 2 minutes.
- Increase heat to high and cook uncovered, stirring occasionally, until the tomatoes are soft and most of the liquid has evaporated.
- Stir in the cilantro, and serve immediately.
- If desired, serve with rice or bread.
