I tried two new recipes this summer, both of which I think can become staples for a variety of meal combinations. The first, from my new favorite Madhur Jaffrey Vegetarian India cookbook, is a cauliflower with peas that can be prepared entirely on the stovetop.
The result is savory from the dried spices, slightly tart from the cooked down tomato, and the green peas add a nice sweetness. The cauliflower is soft when you bite into it, despite retaining a pleasant, slightly firm exterior. I could truly eat this dish all day. And of course, per personal preference, I omitted the ground coriander.
As pictured, I complemented this dish with a Milk Street cilantro rice recipe. I halved the recipe, and it was much better than I was expecting. The reason? A tremendous lightness from the lime juice. The pureed scallions similarly elevated this rice with a herby sweetness. If I have a lot of extra cilantro on-hand, this a great dish for any Indian or Mexican meal (and that's just what immediately came to mind!).
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