Curried Cauliflower

You can’t beat cauliflower for it’s versatility. I love the florets coated in crunchy panko and deep fried, or baked whole Hungarian style, in sour cream and buttery breadcrumbs. It also makes a fantastic salad simply marinated overnight in Italian salad dressing.

One of my all time favorites is this cauliflower recipe that is quickly stir fried in fragrant curry powder. It’s a perfect side dish for any roast and couldn’t be any easier to put together. Since it’s very good served at room temperature it can be made ahead, making it handy for entertaining or holiday meals.

When choosing a head of cauliflower, pick one that is creamy white all over with no brown spots. The leaves attached to the base should be light green and firm. To slice for this recipe, remove the outer green parts, cut the head into quarters and remove the tough inner stem. Slice with a sharp knife to keep the pieces intact as much as possible.

Curried Cauliflower
1 head fresh cauliflower, thickly sliced
2 tablespoons oil
1 clove garlic
¼ cup chopped onions
1-2 teaspoons curry powder (mild or hot)
1 tablespoon water
2 green onions, minced
¼ to ½ teaspoon salt (or to taste)

Sauté the garlic and onions over medium heat until soft, but now browned. Add the curry powder and sauté 1 minute until fragrant.

Add the sliced cauliflower and the water. Sauté, stirring the cauliflower to coat evenly with the curry seasoning until cooked thru but crisp-tender. Taste for salt and add to taste.

Stir the minced green onions in and serve.

Serves 6

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