Big Daddy's     Cooking with Attitude

Thai Chile


  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
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 sautÚ, 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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