Stellini ‘Upma’ with Roasted Cauliflower couscous

Ingredients

• 
  
  6 ounces Stellini pasta
  
• 
  
  1/2 a small cauliflower
  
• 
  
  1/2 cup frozen green peas
  
• 
  
  1 red onion, finely diced
  
• 
  
  3 tablespoons olive oil
  
• 
  
  1 teaspoon black mustard seeds
  
• 
  
  1 small green chilli (finely sliced)
  
• 
  
  1 inch piece Ginger finely chopped
  
• 
  
  1 pinch asafetida
  
• 
  
  1/8 – 1/4 teaspoon red chili powder(optional)
  
• 
  
  Juice of one lime/lemon
  
• 
  
  Salt to taste
  

Directions

1. Toast the pasta on a skillet on low heat till it begins turning golden. Keep stirring the pasta while it changes color since they can get burnt quite quickly. Remove from fire.

2. In a large container, boil sufficient quantity of water (with salt added). add the pasta & cook (toasting tends to lengthen cooking time, it takes about 2-3 minutes more than the time listed on the packaging for regular water & Once cooked, rinse off the starchy water drain and set aside. Add a tsp of oil to keep the shapes from sticking. Once the pasta has been strained out,use the starch water to boil the peas till they’re done. Set aside.

3. Using the fine side of a box grater, grate the cauliflower florets. This shreds the florets down to the size of couscous ( a fine middle eastern pasta in the shape of tiny beads).

4. Add 2 tbsp of oil and the red chili powder to the cauliflower, spread on a lined baking sheet & roast at 400 C till golden. (~ 10 min), remove, transfer into a bowl & season with salt.

5. In a skillet, Add the remaining oil, heat till near smoking, Add mustard. and allow to sputter & pop.

6. When the mustard begins sputtering, add the onions, chopped green chilli, ginger, asafetida & salt. and saute till the onions turn translucent. add the pasta, peas & roasted cauliflower and toss till all the elements are well combined. Transfer to a serving dish. Drizzle with lime juice prior to serving.