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Curried Cauliflower This recipe originates from old friend Bruce
Aidells, chef extraordinaire and author of one of my favorite cookbooks,
The Complete Meat Cookbook.
I've modified it somewhat to scale it down (this will serve 5-6 as a side
dish). I substituted fresh parsley for the cilantro and increased the amount
of yogurt. I also found that, at the end, I needed to add about 1/2 teaspoon
of kosher salt and 1 teaspoon of curry powder to brighten the flavors a bit.
This recipe is easy and delicious. The curry and yogurt combine to make a
wonderfully tangy sauce .
| 1 head
|
cauliflower,
broken into florets |
| 1 tablespoon
|
olive oil |
| 1 cup
|
thinly
sliced onions |
| 1 tablespoon
|
finely diced
fresh ginger |
| 1 tablespoon
|
finely diced
fresh garlic |
| 1 tablespoon
plus 1 teaspoon |
sweet curry
powder |
| 1 cup
|
seeded and
chopped tomato |
| 6 ounces
|
reduced fat
yogurt |
|
¼ cup |
chopped
fresh parsley |
| 1 large
wedge |
lemon |
| salt to
taste |
Heat the oil in a covered skillet or Dutch oven over medium high heat.
Add the onion and ginger and sauté, covered, for about 3 minutes, stirring
every minute or so.
Reduce heat to medium and add the garlic and curry powder. Cook for 30
seconds, stirring constantly to awaken the flavors. Add the cauliflower,
yogurt, tomato, parsley and some salt. Stir to completely combine while
scraping any browned bits from the bottom of the skillet.
Bring to a boil (the yogurt may curdle, that's okay), reduce the heat, cover
and simmer for 15-20 minutes or until the cauliflower is tender. Taste and
adjust spices (the remaining teaspoon of curry powder).
Just before serving sprinkle with the juice from the lemon wedge.
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