One day at work last week I interrupted my vegetarian friend Jannavi's lunch. She was having sauteed cauliflower with peas and peppers. That was the inspiration for this week's gastronomical creation.
Here is the recipe: Heat olive oil in a pan, then add pieces of cauliflower, sliced baby carrots, pine nuts, cumin seeds and paprika powder. Cover with a lid and simmer at low heat until the cauliflower and carrots are tender. Don't forget to stir occasionally.
I didn't measure anything. So go by common sense and personal taste. Hot peppers sauce may also be added.