Cauliflower with Peas

2 Tbs olive oil
1 Tbs cumin
1 tsp fresh ginger, grated
1 clove garlic, minced
4 shallots, peeled and finely chopped
1 head cauliflower, broken into bite-sized florets
1 cup frozen peas
1 pint grape tomatoes, halved
1 tsp ground turmeric
1/2 tsp black pepper
2 Tbs ground coriander
1/2 tsp cayenne
salt to taste

1) Heat the oil in a medium skillet over medium heat. When the oil begins to shimmer, add the cumin. Saute for 30 seconds or so, until fragrant.
2) Add the ginger, garlic and shallots. Cook for about 2 minutes, until the shallots soften and begin to change color.
3) Add the cauliflower, cover and cook, stirring occasionally, until the cauliflower is brown and caramelized, about 8 minutes.
4) Add the peas and tomatoes. Stir in the turmeric, black pepper, coriander and cayenne. Add salt to taste. Cook for 2 to 3 minutes, until the spices are incorporated into the dish.
5) Cover and cook for 5 to 7 minutes, until the cauliflower is cooked through.

Review: I've never been successful in getting cauliflower to caramelize in a pan. It's always worth trying, though. This had a nice curry kind of flavor to it, but wasn't overly spicy. The peas and tomatoes balanced the dish. It didn't have enough fat to leave me feeling full, but still had a hearty feel to it.

Adapted from:
http://www.rodalesorganiclife.com/food/cauliflower-peas