Peppery Gobi Matar

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Cathal Armstrong, cook and co-owner of Restaurant Eve successful Old Town, features a Cauliflower With Toasted Garlic and Black Pepper look successful his forthcoming cookbook. He simply sautes cauliflower until aureate brown, past adds loads of thinly sliced ail and freshly crushed achromatic pepper.

This look takes it a measurement further, ratcheting up the vigor to mimic the Indian crockery gobi (cauliflower) matar (peas).

The crockery tin beryllium prepared an hr successful beforehand and held successful a lukewarm oven, but it is champion erstwhile cooked conscionable earlier serving.

Ingredients

3 tablespoons canola oil
1 tiny caput (1 pound) cauliflower (outer leaves removed), breached into 1 1/2-inch florets
1 spoon kosher salt
2 tablespoons unsalted butter
1 spoon best-quality curry powder
12 cloves garlic, thinly sliced
1-inch portion peeled caller ginger root, minced (4 teaspoons)
1 serrano chile pepper, thinly sliced (unseeded)
1 spoon freshly crushed achromatic pepper
1 cupful caller peas (may substitute 1 cupful frozen peas, plunged into blistery water, past drained)

Nutritional Facts

Per serving

Calories
150
Fat
11 g
Saturated Fat
3 g
Carbohydrates
10 g
Sodium
350 mg
Cholesterol
10 mg
Protein
3 g
Fiber
4 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Washington nutrient writer David Hagedorn, co-author with cook Cathal Armstrong of "My Irish Table: Recipes From the Homeland and Restaurant Eve" (Ten Speed Press, March 2014).

Tested by David Hagedorn.

Published October 1, 2013

Updated March 14, 2026