Cauliflower and Peas, Indian-Style

Snow peas and French bush beans in my garden

Sugar snap peas are currently in season in Boulder. You can get them at the farmers' market. They are always available at my favorite Asian market, Pacific Ocean in Broomfield, or at my local Costco. And most years, I can get them from my garden. I love sugar snap peas which is why I grow them every year. Even though, they take up a fair bit of space, require a lot of water and sun, and some years yield a disappointing amount of peas. But, I persevere in growing them. Because I do love them!

This recipe is adapted from the NY Times. As it turns out, cauliflower has gone on sale this week, which makes this a double win.

As with other stir-fries, it's important to have your ingredients prepped and measured before you start (what we chefs call mise-en-place). Stir fries happen fast and you can't be chopping or measuring things as you go.

Stir-fried Curried Cauliflower and Peas
(serves 4)

2 Tablespoons vegetable oil
1 teaspoon whole cumin seeds
1 teaspoon black mustard seeds
1 teaspoon ground turmeric
1 ½ pounds cauliflower (about ½ a large head), cut into florets
3 large cloves garlic, minced
2 Tablespoons grated ginger
1 medium jalapeno chile, sliced thinly (if you want less spice, remove the seeds)
3 Kaffir lime leaves (optional)
¾ teaspoon kosher salt
¼ teaspoon black pepper
½ pound sugar snap peas or snow peas, stems and strings removed
2 scallions, cut into 2" julienne
juice of ½ a lime
2 Tablespoons chopped cilantro

Heat oil in a large skillet or wok with a cover over medium-high heat. Add cumin and black mustard seeds and cook until the mustard seeds start to pop. Partially cover because once they start to pop, they will start shooting all over the place! Add the turmeric and stir for 15 seconds. Add the cauliflower, garlic, ginger, chile, lime leaves (if using), salt, and black pepper to the pan. Cook for 5 minutes. Stir often to avoid burning. Add the peas, stir, reduce the heat to medium-low, and cover. Cook for 5 more minutes until peas are crisp-tender. Stir in scallions, lime juice, and cilantro. Check for salt. Serve immediately.


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Pickled Cauliflower

This recipe is from Too Many Tomatoes, Squash, Beans, and Other Good Things: A Cookbook for When Your Garden Explodes. It was originally published in 1976 and republished in 1991. It is one of my go-to vegetable cookbooks because so many of the recipes are simple, tasty, and full of veggies. Since it's from the Dark Ages, it also avoids some of the annoying things one finds in newer cookbooks, my primary pet peeve being the use of "superfoods" and trendy ingredients. Though I am a trained chef and I adore interesting food, I often fall back on tried-and-true recipes from the past because they are simple and they work. In this case, it might even get you to eat your vegetables, which isn't a bad thing.

If you happen to have an exploding garden (I do, on occasion: see here and here), this cookbook will be your friend in times of overabundance. If you don't have a garden, fear not, dear reader! Produce goes on sale and this cookbook will help you create delicious veggie-filled dishes from cheap supermarket produce too.

Cauliflower Antipasto
Quick Pickled Cauliflower & Carrots
(makes about 6 cups)

1 medium head cauliflower (about 1 ¼ pounds)
4 medium carrots, peeled
⅔ cup cider vinegar
⅔ cup water
¼ cup vegetable oil
1 Tablespoon olive oil
1 ½ Tablespoons sugar
1 large clove garlic, smashed
1 teaspoon dried Greek oregano
¾ teaspoon kosher salt
½ teaspoon ground black pepper

Trim off leaves from cauliflower. Peel lower stalk because it is quite fibrous. Cut the cauliflower into bite-sized pieces. Slice carrots ¼ inch thick. Place the cauliflower, carrots, and remaining ingredients in a large pot. Bring to a boil, reduce the temperature to low, and simmer for 10 minutes. Allow to cool slightly and transfer to a container for storage. Refrigerate for at least 8 hours for best flavor though it tastes pretty good fresh from the pot. Will keep at least a week, refrigerated.

Baked Polenta

Polenta can be a time-consuming dish. Like risotto, it requires a lot of stirring. Or does it? No, it does not! You can bake it in the oven and it comes out perfect every time. It's so super-easy, I don't think I'll ever make it on the stove top again.

You can use all water or use ½ water and ½ milk. The polenta will be richer and creamier if you use whole milk.

Baked Polenta
(serves 4-5 as a side dish)

2 cups cold milk or water
1 cup yellow corn grits or dry polenta (I like Bob's Red Mill)
½ to 1 teaspoon salt (use the lesser amount if you are going to mix in cheese)
2 cups boiling water

Preheat oven to 350°F. Grease a 10" x 8" baking dish with butter or non-stick cooking spray. For ease of entry/exit from the oven, place on a cookie sheet.

When oven reaches temperature, combine cold milk or water with corn grits in a large bowl. Combine salt with boiling water and whisk to dissolve salt. Add salted water to grits and stir. Gently pour into the greased baking dish. Bake, uncovered, for 45 minutes. Stir before serving.

You can also embellish your polenta with cheese. Stir in ½ cup (or more if you like cheesy) at 45 minutes, then bake for another 5 minutes to melt the cheese. Stir again before serving.

Note: The original recipe said use a 9"x5" pan, which may work but I have never tried it that way!