Forgetting the Peas

This meal is packed with flavor and color. (photo by: Brian D. Sabin)

Tonight’s recipe:

Spiced Cauliflower with Red Bell Pepper and Peas (or in our case, Edamame)

Source:

Market Vegetarian by Ross Dobson

p. 79

Difficulty: Easy

The Quote:

“This didn’t take a long time to make, but it did require a lot of chopping.” - Natalie

The Process:

This recipe is very straightforward – you chop your vegetables, you season the cauliflower, and then you combine other ingredients over time until you have a big batch of tumeric-yellow deliciousness.

It requires some spices – cumin, turmeric, mustard seeds and curry leaves – but once you have them, you’ll be amazed at how often you use them.

When we started cooking (or rather, when Natalie started cooking and I started typing on this keyboard), we discovered we were out of peas. We swapped in frozen edamame instead. The edamame gave the recipe more of a crispy texture than the peas would, but it worked.

Watch out: Turmeric turns EVERYTHING yellow.

Accompaniment: Jasmine Rice

Learning Tip: Recipe probably could’ve used a pinch more salt.

Deliciousness Rating: 7.5

The final product served with two warm mugs of apple cider to bring in the fall. (Photo by: Brian D. Sabin)