How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pan-Roasted Spiced Cauliflower With Peas Published: June 20, 2011 Ny Times ?

You need 14 ingredients. The key ingredients include: 3 tablespoons ghee, clarified butter or vegetable oil, 1 small cauliflower (about 1 1/2 pounds), cored, in 1/2-inch slices, Salt and pepper, 1 teaspoon cumin seeds, and more.

Pan-Roasted Spiced Cauliflower With Peas Published:

Name: Pan-Roasted Spiced Cauliflower With Peas Published: June 20, 2011 Ny Times
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons ghee, clarified butter or vegetable oil; 1 small cauliflower (about 1 1/2 pounds), cored, in 1/2-inch slices; Salt and pepper; 1 teaspoon cumin seeds; 1 teaspoon black mustard seeds; 2 teaspoons grated fresh turmeric or 1 teaspoon ground turmeric; 2 to 3 kaffir lime leaves, optional; 1 inchlong piece of ginger, peeled and slivered or finely grated; 3 garlic cloves, finely chopped; 2 serrano chilies, finely chopped, or to taste; 1 pound fresh English peas, shucked (about 1 cup) or frozen peas, or 1/2 pound snow peas or sugar snap peas, trimmed; 2 to 3 scallions, slivered; Cilantro sprigs, for garnish; Lime wedges, for serving.

Try this homemade Pan-Roasted Spiced Cauliflower With Peas Published: June 20, 2011 Ny Times recipe the whole family will love. Made with ghee, cauliflo…

This Pan-Roasted Spiced Cauliflower With Peas Published: June 20, 2011 Ny Times relies on simple, everyday ingredients such as salt and pepper, cumin seeds, black mustard seeds and to 3 scallions, slivered. It comes together quickly and makes 4 servings, at about 702 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

Pan-Roasted Spiced Cauliflower With Peas Published: June 20, 2011 Ny Times

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions