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Vegan Indian Cauliflower With Tomatoes & Peas: Easy, Freezes Well, Healthy

I can't remember whether I saw the recipe for Cauliflower with Indian Spices by The Masala Girl on twitter or pinterest, but I printed it out immediately and knew I'd be making it soon. I love cauliflower. I love Indian food. I love tomatoes.

I also, as you know, love making changes to existing recipes and putting my own spin on them.

In this particular recipe, I increased the amount of tomatoes, added fresh ginger and peas (defrosted), and played around with spices. I ended up creating a great vegan side dish that freezes well and is satisfying, pretty, and good for you!

Vegan Indian Cauliflower With Tomatoes & Peas: Easy, Freezes Well, Healthy
Makes 3-4 servings

1 tablespoon coconut oil
1 teaspoon cumin seeds
1 teaspoons mustard seeds
1/4 teaspoon turmeric
1 tablespoon minced fresh ginger
1 head cauliflower, cut into bite-size pieces
14 ounce can fire roasted tomatoes
1 cup defrosted peas
salt and red pepper flakes to taste
fresh cilantro
rice to serve {I cooked mine with cumin and mustard seeds and turmeric}

1. Heat coconut oil in a large skillet. Add cumin and mustard seeds, turmeric, and ginger and saute for about a minute. Add cauliflower and mix everything together.
2. Stir in tomatoes, cover, and simmer for 20 minutes. Occasionally stir the vegetables.
3. Add peas and season with salt and red pepper flakes. Heat through.
4. Serve on top of rice sprinkled with cilantro.