Pan-Roasted Spiced Cauliflower with Peas

cooking.nytimes.com

Lydialove

3 tablespoons ghee, clarified butter or vegetable oil

1 small cauliflower about 1 ½ pounds, cored, in ½-inch slices

Kosher salt and black pepper

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

2 teaspoons grated fresh turmeric or 1 teaspoon ground turmeric

2 to 3 makrut lime leaves (optional)

1 (1-inch) piece of ginger, peeled and slivered or finely grated

3 garlic cloves, finely chopped

2 serrano chiles, finely chopped, or to taste

1 pound fresh English peas, shucked about 1 cup or frozen peas, or ½ pound snow peas or sugar snap peas, trimmed

2 to 3 scallions, slivered

Cilantro sprigs, for garnish

Lime wedges, for serving

Directions at cooking.nytimes.com

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