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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.
teaspoon cumin seeds, lightly crushed
English cucumber, shredded on the large holes of a box grater