This is a great meal to have on a cold winter’s day. Yes, it’s a vegetarian dish—but don’t hold that against us, This is an Indian dish that takes cauliflower and peas to a new level, mainly because of the seasonings involved. It has chilis as an ingredient. If you don’t like it spicy, then you can  omit the chilis or cut  the amount in half.

The normal accompaniment to this dish is plain boiled rice.  That’s it.  This is a perfect  repast for when the weather outside is frosty, snowy or icy rain.  Enjoy this one—and make winter go away.



3 tablespoons olive oil
1 teaspoon cumin seeds
1 or more died red chilis, broken in half
½ teaspoon turmeric
1 whole cauliflower, cut into small flowerets, including stalks and base, chopped
1 (16 oz.) package  frozen peas
Salt to taste
1 teaspoon coriander powder
1 teaspoon cumin powder
¼ teaspoon sugar


  1. In a large cast-iron frying pan, heat olive oil. Add cumin seeds and 1 red chili. When cumin seeds darken in color, add turmeric and stir. Keep stirring until turmeric burns easily.
  2.  As soon as the turmeric browns, add cauliflower and stir until  pieces are coated with oil and spices. Add peas, salt, coriander, cumin powder and sugar. Add a couple of tablespoons of water, reduce heat, cover and cook mixture in its own steam, stirring occasionally and sprinkling with water as needed. The cauliflower will cook in 10 to  12 minutes. Uncover and cook another 5 minutes or so until the vegetables dry out. If needed, add more salt or chilis to taste.
    Yield: 4-6 servings.