Orecchiette With Indian-Spiced Cauliflower And Peas

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2 tablespoons cooking oil

1 onion, cut into thin slices

2 cloves garlic, chopped

1 1/4 teaspoons ground cumin

1 1/4 teaspoons ground coriander

1/2 head cauliflower, cut into small florets (about 4 cups)

1/2 cup water

1 1/2 cups canned crushed tomatoes (one 16-ounce can)

1 teaspoon salt

1 cup frozen petit peas

1/3 cup chopped cilantro

3/4 pound orecchiette

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