Persian Spiced Cauliflower

This is adapted from a recipe for cauliflower kuku (and omelette kind of dish) from "New Food of Life", a persian-american cookbook by Najmieh Batmanglij. I was looking for just the cauliflower, so I just adapted it without the omelette part.

The cookbook was a christmas gift from my P.A., Sawra.

Persian Spiced Cauliflower

1 head cauliflower, broken down into florets
1 yellow onion, peeled, sliced thinly
2 cloves garlic, put through a garlic press or minced
1/2 tsp Turmeric
1/4 - 1/2 tsp cayenne pepper, depending upon your heat tolerance
1/2 tsp Cumin (ground)
1/4 - 1/2 tsp black pepper, freshly ground
Salt
2 tbsp olive oil

Heat the olive oil in a saute pan over medium to medium-high heat.

Add the cauliflower, onions and season with salt (probably 3/4 tsp). Dust with the spices (turmeric, cumin, cayenne, and black pepper) and stir/toss until they are well-distributed.

Let it cook mostly undisturbed so it gets nice caramelization on one side. Give it a stir when it's nice and brown on one side to get some color on the other side.

When you put the garlic in is optional. For a mellow garlic flavor, put it in with everything else in the beginning. For a sharper, more garlicky flavor, add after the first side is caramelized, or about 10 minutes before the end.