With this recipe, I like a mix of Poblanos, Corno di Toros, Padrons, and Hungarian peppers. It makes a spicy, tasty combination.
Ingredients:
3 cups cauliflower, divided into 1-inch florets
3 cups mixed peppers, cut into 1-inch squares
2 tablespoons safflower oil
1 teaspoon cumin seeds
1 cup onion, ¼-inch slices
1 tablespoon ginger, peeled and grated
½ teaspoon turmeric
¾ teaspoon sea salt
2 teaspoons ground coriander
1/8 teaspoon cayenne (optional)
2 teaspoons fresh lemon juice
Directions:
1. In a bowl, mix cauliflower and peppers.
2. Heat oil in a heavy skillet over medium-high heat. Add the cumin seeds and cook a few minutes until seeds are golden brown. Add the onion and fry 1-2 minutes until transparent. Stir in the ginger.
3. Add vegetables and stir. Sprinkle with turmeric, salt, coriander, and cayenne. Stir in a lifting and turning motion for a few minutes, coating the vegetables with the spices.
4. Cover and reduce the heat. Cook for 10-12 minutes, until cauliflower is tender, stirring the vegetables a few times (the vegetables will cook in their own juices). If the vegetables tend to stick on the bottom, add a few tablespoons of water.
5. Sprinkle with lemon juice. Stir in carefully in a lifting and turning motion. Transfer to a serving platter. Do not cover the vegetables; otherwise they will continue to cook and become too soft.
Serves 6