Monday, August 1, 2011

Curried Cauliflower



Holy superfoods, Batman!  Cauliflower and curry? Double superfoods!
Sheryl's introduction to this recipe in her cookbook that they "like to call 'cauliflower couscous' because of the final texture." It does create an interesting texture. My food processor did all the heavy lifting for this prep. I grated the carrot, chopped up some onion, then grated up all the cauliflower by pulsing away on one button.

My husband said he wouldn't mind eating cauliflower, if it was like this. (I can sneak in a roasted cauliflower in here and there, but that's pushing his tolerance of cauliflower) That again proves he is a great sport, and willingly eater of anything I whip up. 

My 3 year old commented after his obligatory bite that it was "spicy" which led to a double-meaning filled lesson in "yes, it has lots of spices in it, but it's not heat-spicy" I think I hurt his small brain.

I thought it was great, as I love cauliflower and curry. It was a vegetable side dish that could easily be swapped or subbed for a carb. The original recipe had cinnamon in it, which I added a small pinch, and was still not too thrilled about.  When I make this again, I'll leave out the cinnamon.


Curried Cauliflower

1 tablespoon canola, vegetable or olive oil
1/2 cup shredded carrots
1/2 medium size onion, diced
1 teaspoon chopped garlic
1 1/2 teaspoons mild yellow curry powder
1/2 teaspoon ground cumin
1/4 cup vegetable broth (or water)
1 tablespoon lemon juice (I used lime)
1 large head cauliflower steam removed, grated
Salt and black pepper

In a large pot, heat the oil over medium-high heat until shimmering. Add the carrots, onion and garlic and saute
until they soften, 2 to 3 minutes. Stir in curry powder & cumin.
Add the broth and lemon juice and cook, stirring gently to prevent the veggies from sticking to the bottom
of the pot. Add the grated cauliflower and season to taste with salt and pepper. Stir well.
Cover and let it steam for 5 to 7 minutes, stirring once. The texture should be tender but not mushy.

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