Curried Skillet Cauliflower

(From America's Test Kitchen)

1½ T canola oil
1 medium head cauliflower , trimmed, cored, and cut into florets
½ medium onion , sliced thin
1 t ground cumin
1 t ground coriander
1 t ground turmeric
1/4 t red pepper flakes
1 T lime juice from 1 small lime
1/4 cup plain yogurt
1/4 cup chopped fresh cilantro leaves
salt and pepper to taste

1. Heat large skillet over medium-high heat until pan is very hot, 3 to 4 minutes. Add canola oil, swirling pan to coat evenly. Add florets; sauté, stirring occasionally, until they just begin to soften, 2 to 3 minutes.

2. Add onions; continue sautéing until florets begin to brown and onions soften, about 4 minutes longer.

3. Stir in cumin, coriander, turmeric, and pepper flakes; sauté until spices begin to toast and are fragrant, 1 to 2 minutes.

4. Reduce heat to low and add lime juice, yogurt, and 1/4 cup water. Cover and cook until flavors meld, about 4 minutes.

5. Add cilantro, toss to distribute, cover and sauté until florets are fully tender but still offer some resistance to the tooth when sampled, about 2 minutes more.

Season to taste with salt and black pepper; serve immediately.