Pretty Pease with Cauliflower on Top
1/4 cup walnuts
2 tbsp nutritional yeast
1 head cauliflower cut into bite size pieces
3 tbsp olive oil, divided
1 tsp salt, divided
1 cup fresh peas
1 cup vegetable broth
2 tsp garam masala *see notes
1 tsp ground cumin
1/4-1/2 ground cayenne or arbol chili
1/2 tsp tumeric
3 tbsp tomato paste
2 tbsp fresh parsley or cilantro, minced
Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned. Cool completely.
Once cooled transfer to a small food processor and add the nutritional yeast. Process until finely ground. Set aside.
Heat a large skillet over medium high heat. Add 2 tbsp oil. Add the cauliflower and 1/2 tsp salt. Cook 10 minutes or until lightly browned. Add the peas and 2 tbsp of the vegetable broth. Cover and reduce heat to low. Cook 10 minutes or until the cauliflower is tender.
Remove from the pan and set aside. Wipe out the skillet and place back on the heat (still on low) and add the remaining 1 tbsp oil, garam masala, cumin, chili and turmeric. Stir well. Add the tomato paste and vegetable stock. Stir until smooth. Let simmer a minute or two before adding the cauliflower and peas back into the skillet. Stir well and cook until heated through.
Transfer to a serving bowl and top with the walnut mixture and parsley.
*You can easily make your own garam masala by placing 2 cinnamon sticks broken into small pieces, 3 cardamom pods, 2 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tbsp peppercorns, 2 cloves and 1/4 tsp fennel seeds in a dry skillet over medium heat. Cook, stirring constantly 2-3 minutes or until you smell an aromatic toasty smell. The cumin toasts the fastest so be careful not to over cook and burn it. Remove from the heat to a plate. Once cooled transfer to a spice mill and grind to a fine powder. If desired you can also add a pinch of ground nutmeg. This mixture can be stored in an airtight container in a cool dry place for up to 1 month.