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Cauliflower Curry
Mar 18th, 2005

I love cauliflower. I'll just come right out and say it. It might not be the most popular vegetable, in fact it may be the band nerd of the vegetable world, but hey, I was in band and you gotta stick up for your people. Even if they are a vegetable.

Cauliflower goes particularly well with Indian spices. Here is a vegetarian curry that makes a great side dish for us meat eaters and could probably be a main dish for a meatless meal if you added some paneer cheese or chickpeas along with some basmati rice.

I found two recipes I liked online and kind of melded them together. I boiled the cauliflower with some turmeric rather than putting it straight into the frying pan because I like that yellow color. Plus you can use less oil.


Cauliflower Curry

1 cauliflower cut into tiny flowerets
2 cups water
pinch of turmeric
1/2 tsp salt
1 1/2 tsp red chili powder
1 tsp cumin
1 tsp mustard seeds
1 tsp garam masala
1 tbsp almonds, soaked in water for 2 hours
2 medium tomatoes
2 cloves garlic
(could add 1 small onion as well)
1/4 cup chopped cilantro
oil or ghee for sauteing


Boil the water with the salt and turmeric. Turn off the heat. Put the cauliflower florets in the boiling water. Close the pan and leave it for 3 minutes. Then drain the water and wash the cauliflower throughly.

Blend the tomatoes, almonds, garlic, (and onions if using) to get a smooth paste. Heat the oil in a saute pan and saute the drained cauliflower until it starts to get a nice browness to it. Add all the remaining spices and cook until the mustard seeds pop, then add the almond/tomato paste and the cilantro. Add water if it looks too thick. Cook covered for about ten minutes on low. Eat hot with chapatis or rice.

-adapted from several internet recipes
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© 2006, Kimberly Cooperrider | kymmco@excite.com