In this recipe, the snowy white cauliflower and the tomatoes and pepper flavors blend well. The cauliflower becomes buttery soft, and the tomatoes are reduced to a glaze. The edamame provides a pretty bright green contrast and provides a mild, delicious protein to the dish. Serve with well cooked brown rice and warm whole wheat bread.
- 1/2 head cauliflower broken into 1 inch pieces
- 4-5 ripe large roma tomatoes (skinned and quartered)
- 1 cup edamame (available frozen in bags in the healthy food sections of groceries)
- 1/3 sweet red pepper, 1/3 sweet orange pepper, 1/3 sweet yellow pepper (or one full pepper of any of them) cut in strips about 1 inch long
- 2 tablespoons of ghee (or olive oil if you don’t have ghee)
- sprinkle of black mustard seeds (sprinkled lightly across the ghee)
- sprinkle of turmeric (sprinkle across the ghee)
- sprinkle of hing (sprinkle lightly across the ghee)
- salt and pepper to taste
Heat ghee in wok, add mustard seeds and when they begin to pop, add hing, and turmeric. Add pepper pieces and stir fry a minute over medium high heat. Add cauliflower and continue stirring (so it doesn’t stick) over medium high heat. Fry the cauliflower until slightly browned. Add the chopped tomatoes and frozen edamame, reduce heat to low and cover, cooking until tomatoes are broken down and cauliflower is soft. If the dish starts to dry out too much as it cooks, add a few tablespoons of water to keep it moist. Salt and pepper to taste.