Browned and Braised Cauliflower With Indian Spices

Sautéing concentrates its flavor from the browning and seals that good stuff in. Add liquid and flavorings to the pan and cook the cauliflower, covered, until it is crisp-tender. You also want to add in rich Indian spices like cumin, coriander and turmeric. Add them in and cook them for a minute or two to remove the raw edge and allow the flavor to deepen.

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1 (2 lbs) Head cauliflower (cored and cut into 1-inch florets)
1 1/2 tbsp Vegetable oil
1/2 Onion (sliced thin)
1 tsp Ground coriander
1 tsp Ground cumin
1 tsp Ground turmeric
1/4 tsp Red pepper flakes
1/4 cup Water
1/4 cup Plain yogurt
1 tbsp Lime juice
1/4 cup Fresh cilantro (minced)
Salt (to taste)
Pepper (to taste)

Cutting Cauliflower for Roasting:

After trimming away any leaves and cutting stem flush with bottom of head, carefully slice into 8 equal wedges, keeping core and florets intact.


Cutting Cauliflower into Florets:

Pull off any leaves, then cut out core of cauliflower using paring knife.


Separate florets from inner stem using tip of knife.


Cut larger florets into smaller pieces by slicing through stem end.


Cooking Instructions: 

Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking.


Add cauliflower and cook, stirring occasionally, until just softened, 2 to 3 minutes.


Stir in onion and cook until florets begin to brown and onion softens, about 4 minutes.


Stir in coriander, cumin, turmeric, and pepper flakes; cook until spices are fragrant, 1 to 2 minutes.


Reduce heat to low and add water, yogurt, and lime juice.


Cover and cook until florets are crisp-tender, about 6 minutes.


Stir in cilantro and season with salt and pepper to taste.


Transfer to platter and serve.