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Turmeric Cauliflower with Cashews and Raita
This cauliflower gets its warm, golden hue from earthy, aromatic and subtly bitter ground turmeric. Raita, a cooling mixture of yogurt, cucumber and mint is the perfect accompaniment to the skillet-cooked, chili-spiked florets. To lightly crush the cumin seeds before toasting and mixing them into the raita, use a mortar and pestle or pulse them just a few times in an electric spice grinder. And to prevent hot ghee (or oil) from splattering when the cauliflower goes into the pan, be sure the pieces are completely dry. If you like chili heat, leave some or all of the seeds in the serranos or jalapeños.
4
Servings
Tip
Don’t be shy about squeezing the water from the shredded cucumber. Removing the excess moisture prevents the raita from becoming watery. Don’t stir the cauliflower for the first 4 to 5 minutes after adding it to the pan. This allows the florets to brown deeply, which builds flavor.
40 minutes
Ingredients
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1
teaspoon cumin seeds, lightly crushed
-
½
English cucumber, shredded on the large holes of a box grater
Directions
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01In a 12-inch skillet over medium, toast the cumin seeds, stirring often, until fragrant and slightly darker, 2 to 3 to minutes. Transfer to a small bowl; set the skillet aside. Using your hands, squeeze the shredded cucumber to remove excess water, then add to the bowl with the cumin, along with the yogurt, mint and ¼ teaspoon salt, then stir to combine and set aside.
