Pan-Roasted Cauliflower with Peas
This cauliflower recipe is good because you can use more or less peas or cauliflower, it's up to you. For example, I prefer with more peas than cauliflower and it's like a kind of diet "rice" with peas.
The recipe I was inspired by was with more specific Indian flavors. It didn't work for us - I nearly threw it away. But it was on my mind and I thought the method was good, I just had to change the flavors. So I made an "upgrade" with butter and some turmeric for color and that was it. It turned out to be a wonderful sweetish food, butter-flavoured and hearty. It can be used as garnish or as such, as a pea dish.
In the lenten recipe, butter can be replaced with oil or coconut butter.
Clean and wash the fresh cauliflower. Cut into smaller pieces with a knife.
I cut it this small, see the picture.
But you can also leave larger florets.
Melt the butter in a deep frying pan.
Add in the chopped cauliflower, stir and cook over high heat for about 2-3 minutes.
Now put the frozen peas - I don't defrost beforehand.
Stir and cook together over high heat for 5 minutes.
Cover with a lid and sauté for another 10 minutes over medium heat.
After this time, remove the lid, season with salt, pepper and, optionally, some turmeric for colour.
Mix well and cook for another 2-3 minutes.
Now turn off the heat, put the lid back on and let infuse for another 5-10 minutes.
Serve as garnish for meat or fish, but also as such, as lenten meal.
Enjoy!
