Casey's Spice Market Cauliflower
Ingredients
- 6 Tbsp unsalted butter
- 2 Small or one small large cauliower,
- cut into 1 inch florets
- 2 medium onions, halved, then thinly sliced,
- or chopped. Salt and ground pepper to taste.
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 4 3-inch cinnamon sticks
- 2 cups tomato puree
- 1 cup water
- 1 1/2 cups frozen baby peas
Preparation
- In a large deep skillet, melt butter.
- Add cauliflower and cook over medium high heat until browned in spots, about 7 minutes.
- Add onions and season with salt and pepper, cook until softened.
- Stir in turmeric, cumin, cayenne and cinnamon sticks and cook for about a minute.
- Add tomato puree and water, bring to simmer.
- Cover and cook over low heat until cauliflower is tender, about 10 to 12 minutes.
- Stir in peas and cook uncovered until sauce is thickened. About 5 minutes.
- Remove cinnamon sticks, season with salt and pepper to taste.
- Transfer to serving bowl. This side dish compliments poultry, pork and lamb. Can also be served as a vegetarian main dish over basmati rice.
Category
Sides
Thanksgiving