- 1/4 cup olive oil, divided
- 2 tablespoons brown mustard seeds
- 2 tablespoons ground turmeric
- 1 head cauliflower, cut into florets
- 1 teaspoon salt
- 1 yellow onion, cut into large dice
- 2 tablespoons chili paste
- 2 tablespoons water
- 1 1/2 cups frozen peas, thawed and drained
- 1/2 cup lemon juice
Preheat oven to 425˚F.
In small sauté pan, heat 3 tablespoons oil and mustard seeds over medium heat until the seeds pop, become fragrant and change color. Remove from heat and let cool. Stir in turmeric.
Pour spice mixture over cauliflower florets, add salt and toss until evenly coated. Roast on foil-lined baking sheet for 15 to 20 minutes, until lightly browned. Set aside.
Sauté onions in 1 tablespoon oil over medium heat until soft, 8 to 10 minutes. Add chili paste and sauté. Deglaze with 2 tablespoons water. Set aside.
Place cauliflower in a bowl. Add frozen peas, onion mixture and lemon juice. In order to avoid breaking up cauliflower, toss to coat but do not overmix.
Serve hot or at room temperature.
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