(adapted from the Santa Monica Farmers Market Cook Book)
2 tablespoons canola oil
1 tsp. whole cumin seeds
1 tsp. ground turmeric
½ tsp. ground coriander
½ tsp ground cumin
Pinch of red pepper flakes
1 tsp. salt
1 onion, chopped,
1 garlic clove, chopped
1 tablespoon minced fresh ginger
1 large or two small heads of cauliflower (CSA size tend to be on the smaller end), cut into florets
½ cup water
5 cups chicken stock, or vegetable stock
1 cup peas (frozen are fine, fresh are better)
Again, same basic formula, but with a twist because the spices are toasted.
Heat 1 tablespoon oil over medium heat.
Add the whole cumin seeds and cook for 1 minute.
Add the other spices and cook over low heat about 30 seconds (if the spices turn black and smell burned, they are burned. Toss it and start again).
Add 1 tablespoon oil and onion (once the onion is added, it acts as a heat diffuser and makes it far harder to burn the spices).
Cook the onion covered, over low heat, for about 10 minutes.
Stir occasionally to make sure it doesn’t brown.
Add the ginger and cook one minute.
Add the cauliflower and water, cover and raise heat, cooking 4 minutes.
Add the stock, bring to a boil, then reduce heat to low and cover and simmer 15 minutes.
Puree (it will be a beautiful creamy yellow color).
Return to heat and add more stock if needed to thin.
Then add the peas and cook for 5 minutes.
Give a squeeze of lime juice right before serving.