Gobi Taka Tin: Vegan Stir-Fried Cauliflower With Peppers and Tomatoes

1 large whole cauliflower, cut into 2-inch florets
2 tablespoons canola oil
¾ teaspoon cumin seeds
1 to 2 fresh Thai bird chilies (about 1 inch long), seeded and finely minced
¾ teaspoon ground coriander
¾ teaspoon ground cumin
Small pinch chili powder
⅓ teaspoon turmeric
Salt
Half a small orange bell pepper, cut into 1-inch dice
Half a small red bell pepper, cut into 1-inch dice
1 ½ very large heirloom tomatoes, or 3 large plum tomatoes, cut into 1-inch dice
2 tablespoons chopped cilantro

Nutritional Information
- Nutritional analysis per serving (4 servings)
  226 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 30 grams carbohydrates; 16 grams dietary fiber; 8 grams sugars; 9 grams protein; 986 milligrams sodium

4 servings

Immerse the cauliflower florets in a bowl of cold water and set aside.
Place a large, heavy-bottomed skillet with a lid over high heat, and add the oil. When the oil is shimmering, add cumin seeds and cook, stirring rapidly, until golden brown, about 30 seconds. Add 1 minced chili, coriander, cumin, chili powder and turmeric.
Drain the cauliflower, add to the skillet, and sauté for 5 minutes, stirring constantly to avoid burning. (If the mixture starts to stick, add 1 to 3 tablespoons of water.) Season with salt to taste. Stir. Adjust spiciness to taste, adding part (or all) of the second chili, if desired. Reduce heat to medium low. Cover, and continue to cook, lifting the lid and stirring occasionally, until the cauliflower is tender, 8 to 10 minutes.
Add orange and red bell peppers, cover, and cook for 2 minutes. Add tomatoes, cover, and cook for another 2 minutes. Increase heat to high and cook uncovered, stirring occasionally, until the tomatoes are soft and most of the liquid has evaporated. Stir in the cilantro, and serve immediately. If desired, serve with rice or bread.

40 minutes