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Surprise Flowers and Cold Cauliflower Curry with Green Peas

We’ve had the most scrumptiously warm weather this week! No jackets needed, scarves removed by noon, short sleeves and breeze-catching dresses the order of the day for my afternoon walk.

On the last  few minutes of my walk today I rounded a corner and came face to face with a pert little miss riding her bicycle, blond hair mussed in the wind, training wheels clattering as she braked to a halt. “Hello!” she called cheerily. “Do you want to come get some purple flowers from my mom?” Grinning I said “I’d love to but I have to get back to work right now.” Without a seconds hesitation, she thrust out a drooping cluster of white flowers she had clenched in her fist, and bestowed them on me. I thanked her profusely for her gift and she bid me farewell. As I turned to walk back to work she shouted in delight, “That’s MY path! I’ll go with you!” So she pedaled like mad to stay a bit ahead of me, stopping now and then to smile back at me until we parted ways at the corner. She totally made my day. πŸ™‚

With this gorgeous spring weather, I knew I wanted food that was nourishing, tasty and cold. I found just such a thing in this marvy Cauliflower Curry with Green Peas. Originally intended to be served piping hot over rice, I chilled mine and found it just as yummy, cool and delicious on a warm afternoon.

Very easy to make, this curry does call for some unique spices like ground mango powder and asafetida. I didn’t have the mango powder, so I used ground pomegranate powder instead and it worked just dandy. πŸ™‚
Served hot or cold over Bhutanese red rice or some other whole grain rice, this dish is made even better with a sprinkling of zesty goat cheese.

Cold Cauliflower Curry with Green Peas
(Adapted from Vegetarian Cooking for Everyone)


1/4 cup vegetable oil
1/2 tsp toasted ground cumin
1/4 tsp asafetida
1/4 cup peeled and grated ginger
4 tsp toasted ground coriander
1/2 tsp cayenne
1 tsp turmeric
1 onion, thinly sliced
1 large cauliflower cut into bite sized pieces, including the stems
1/2 pound sugar snap peas, strings removed (I didn’t have these so I used frozen peas, thawed)
2 tsp green mango powder (I didn’t have this so I used ground pomegranate powder)
1 tsp garam masala


  1. In a white pot heat the oil over medium high heat. Add cumin and asafetida and cook for 30 seconds, stirring constantly. 
  2. Add the ginger, coriander, cayenne and turmeric and cook for 30 seconds more. 
  3. Add the onion, lower the heat and cook until limp, stirring occasionally, about 4 minutes. 
  4. Add cauliflower and 1 1/2 tsp salt. Mix everything together.
  5. Pour in 1/2 cup water, cover pot and simmer until vegetables are tender, about 10 minutes.
  6. Add peas and cook for a few minutes more, until they’re bright green. 
  7. Add mango/pomegranate powder and garam masala, stir together, taste for salt, and serve.
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