Pan-Roasted Cauliflower with Peas

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.

Ingredients

Cauliflower
0.5 pieces
about 200-300g
Frozen green peas
200 g
Butter
30 g
Salt
1 tsp
to taste
Ground black pepper
0.25 tsp
to taste
Curcuma/turmeric
0.5 tsp
optional

Step by step

1

Clean and wash the fresh cauliflower. Cut into smaller pieces with a knife.

 

2

I cut it this small, see the picture.

But you can also leave larger florets.

3

Melt the butter in a deep frying pan.

4

Add in the chopped cauliflower, stir and cook over high heat for about 2-3 minutes.

5

Now put the frozen peas - I don't defrost beforehand.

Stir and cook together over high heat for 5 minutes.

6

Cover with a lid and sauté for another 10 minutes over medium heat.

7

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.

8

Now turn off the heat, put the lid back on and let infuse for another 5-10 minutes.

9

Serve as garnish for meat or fish, but also as such, as lenten meal.

Enjoy!

Quantity: 500 g (3-4 servings)
Prep time: 30 min
Difficulty: easy
Ready in: 10 min
Publish date:

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