Cauliflower is a serious substitute for rice and even mashed potato for some people in our family. But this Indian-derived dish is not only a substitute, it is delicious in its own right. We’ve moved from it being a pragmatic and lesser replacement for rice, to a side dish worthy of its own place at the table.
Our tasty rice: spicy cauliflower with peas
- ½ small cauliflower
- ½ cup of green peas
- ½ teaspoon of black mustard seeds (optional)
- 1 teaspoon of fennel seeds
- ½ teaspoon of cumin seeds
- ¼ teaspoon of tumeric
- 2 cloves of garlic, chopped
- salt and chilli
- Fry the seeds together until the mustard seeds start to pop, then add the turmeric, garlic, salt and chilli and fry for a few minutes.
- Break the cauliflower into small fleurettes and add to the spice mix with a little water. Put the lid on the pan and cook for 5 minutes or so.
- Stir in the peas and steam for a few more minutes until everything is cooked to your liking.
All our cooking times for green peas are for the frozen ones. We don’t used tinned peas (too mushy), and we’ve never been able to buy fresh peas or grow them successfully.
The mustard seed is optional because there’s someone in our family who doesn’t like this dish with the mustard. if you like the taste of whole mustard seed, then go ahead – you can add up to a tablespoon if you really want to.