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Turmeric Cauliflower with Cashews and Raita

4 Servings

40 minutes

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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

  • 1

    teaspoon cumin seeds, lightly crushed

  • ½

    English cucumber, shredded on the large holes of a box grater

Directions

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