Last night I used my cauliflower to make this Food and Wine recipe for Orecchiette with Indian-Spiced Cauliflower and Peas. I had some beautiful orrecchiette that I bought in Providence, and everything else was on hand - cilantro, frozen peas, coriander, cumin and crushed tomatoes (I used fire-roasted Muir Glenn).
It as a good dish, and quick, but when I think Indian-spiced, I think a little more complex than cumin and coriander only. I would make it again, but I'd add some other Indian spices to kick it up a bit.
The snap peas were so delicious, you could eat them raw. I blanched and shocked mine and have been eating them for snacks.
I still need to tackle that enormous head of Bok Choy! What did you make with yours?
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