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This dish is my attempt to come up with another cauliflower concoction. Since my husband absolutely loves this vegetable, and I write a blog, I try to come up with a variation every time.

Cauliflower is usually shredded when used as a filling for either a parantha or samosa. I used it to make this dish and decided to pair it with green peas. I also used mustard seeds and curry leaves because I just love the flavor of both the spices. I like anything cooked with this combination- rice, meat or any vegetable. I usually cook cauliflower in onions, cumin seeds and ginger- they typical way I grew up eating it- in the North of India. This is slightly different.

It was really easy and it didn’t take very long to cook. I cooked the shredded cauliflower with the all the spices and added the frozen peas. The combination of the cauliflower and peas is wonderful not just in terms of taste but also aesthetically. The bright, sweet, green peas look beautiful next to the white (okay pale yellow) cauliflower.  

It was delicious- a very simple dish with very few ingredients. The cauliflower and peas flavor comes through loud and clear. I served it with freshly made rotis and masoor dal. Everyone ate with a lot of pleasure.

• 1 small head of cauliflower, florets separated and shredded
• 1 cup frozen peas
• 2 tablespoons olive oil
• 1 teaspoon brown mustard seeds
• 7-8 curry leaves
• 1 teaspoon grated ginger
• 2 teaspoons coriander powder
• 1 teaspoon turmeric
• 2 teaspoons salt
• ½ teaspoon cayenne pepper
• Juice of half a lemon
• ½ cup chopped cilantro for garnish

In a large wok-like pan heat the olive oil on medium high heat. Add the mustard seeds and curry leaves. Saute for a minute, or till the seeds begin to sizzle. Add the grated ginger and shredded cauliflower. Saute for at least 20 minutes on medium high heat, stirring constantly, or till the cauliflower begins to turn golden brown. Add coriander powder, turmeric, salt and cayenne pepper. Mix well and sauté for another 10 minutes, stirring constantly. Add the peas and sauté for another 10 minutes. Add the lemon juice and cilantro. Mix well and check for seasonings before serving.