Browned and Braised Cauliflower
INGREDIENTS:
1 1/2 tablespoons canola oil
1 medium head cauliflower, decored, florets seperated and cut into pieces about an inch long
1/2 medium onion, sliced thin
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1/4 teaspoon hot red pepper flakes
1 tablespoon lime juice
1/4 cup plain yogurt
14 cups water
1/4 cup fresh cilantro leaves, chopped
salt & fresh ground pepper
DIRECTIONS:
1. Heat large skillet over medium-high heat until pan is very hot, 3 to 4 minutes. Add canola oil, swirling pan to coat evenly. Add florets; saute, stirring occasionally, until they just begin to soften, 2 to 3 minutes. Add onions; continue sauteing until florets begin to brown and onions soften, about 4 minutes longer.
2. Stir in cumin, coriander, turmeric, and pepper flakes; saute until spices begin to toast and are fragrant, 1 to 2 minutes. Reduce heat to low and add lime juice, yogurt, and 1/4 cup water. Cover and cook until flavors meld, about 4 minutes. Add cilantro, toss to distribute, cover and saute until florets are fully tender but still offer some resistance to the tooth when sampled, about 2 minutes more. Season to taste with salt and pepper, serve immediately.
