cauliflower curry
I forgot, I was going to blog this last night. i didn't get a photo, though.
The link to the original recipe is here:

This is a great recipe to make when you're in the doldrums of a lingering autumn cold. Fresh veggies have vitamins, right? And the spice kicks you in the nose and breaks up some of the congestion. Even if you're not sick, this is wonderful comfort food.
Put on a pot of rice to cook. For extra nutrition points, use brown rice, or as we do, half-and-half brown and white. (Start the brown rice according to directions. Cook half the cooking time specified. Add white rice, and some extra water. Bring back up to boil and cook according to directions. Voila!)
Then, here are her directions:
Microwave a whole head of cauliflower, leaves and core discarded, in two cups of water for 5 minutes or until tender. Meanwhile, warm a large pan, preferably one with a cover, and add the following ingredients:
3 tbsps vegetable oil
4 minced cloves of garlic
1 tsp grated fresh ginger, or 1/2 tsp powdered ginger
2 tbsps curry powder
1 tbsp turmeric
2 tsps whole coriander seeds
1 tsp mustard seeds
1 tsp ground cumin
1 tsp paprika
1 bay leaf
1 medium onion, minced
1 hot pepper, minced (optional)
Sweat until the onions are soft and translucent. Add the cauliflower, including the water it was cooked in, and:
2 cups chopped tomato (fresh or canned according to season)
Stir well, coating the cauliflower with the other ingredients. It will break up into smaller florets as it cooks. Reduce to a steady simmer and let it cook, covered, for 15 minutes.
(I would put that in the quote tag but it makes it huge, so that's not easy to read.)
About 4-5 minutes before the end, she recommends mashing a tablespoon of butter with a tablespoon of flour, and mixing that paste into the sauce of the cooking veggies.
Last night I did one better, and in a separate pan, I combined a tablespoon of butter, a tablespoon of flour, and about half a cup of heavy cream. (I have too much heavy cream in the house. don't ask why. Regular milk would have worked fine.) I then added several cups of the sauce to this mix, just to see if it would curdle. It didn't, so I brought it up to nearly a boil to thicken it a little, then dumped it into the cauliflower mixture.
Since I'd added a hot pepper, it was spicy-- I grew the peppers myself and they turned out to be Peppers Of Fiery Doom, for some reason, this year. I never know, when I grow hot peppers, how they'll turn out. So the cream sweetened it and cooled it down a little.
Serve the cauliflower stuff atop the rice, and it's a wonderful hot vegetarian (vegan, if you don't do the butter-cream thing), very filling, very warming dinner. @zobar loves it, and so do I. I have leftovers! Mmmm.
It's kind of bright green from the turmeric. Mmmm. It stained two of my fingernails when I fished out a piece of cauliflower to taste-test.
It's even kind of good if you eat it cold. What? No, I'm not at all cheating on dinner by eating it cold straight out of the fridge.
Mmmmm.
The link to the original recipe is here:

This is a great recipe to make when you're in the doldrums of a lingering autumn cold. Fresh veggies have vitamins, right? And the spice kicks you in the nose and breaks up some of the congestion. Even if you're not sick, this is wonderful comfort food.
Put on a pot of rice to cook. For extra nutrition points, use brown rice, or as we do, half-and-half brown and white. (Start the brown rice according to directions. Cook half the cooking time specified. Add white rice, and some extra water. Bring back up to boil and cook according to directions. Voila!)
Then, here are her directions:
Microwave a whole head of cauliflower, leaves and core discarded, in two cups of water for 5 minutes or until tender. Meanwhile, warm a large pan, preferably one with a cover, and add the following ingredients:
3 tbsps vegetable oil
4 minced cloves of garlic
1 tsp grated fresh ginger, or 1/2 tsp powdered ginger
2 tbsps curry powder
1 tbsp turmeric
2 tsps whole coriander seeds
1 tsp mustard seeds
1 tsp ground cumin
1 tsp paprika
1 bay leaf
1 medium onion, minced
1 hot pepper, minced (optional)
Sweat until the onions are soft and translucent. Add the cauliflower, including the water it was cooked in, and:
2 cups chopped tomato (fresh or canned according to season)
Stir well, coating the cauliflower with the other ingredients. It will break up into smaller florets as it cooks. Reduce to a steady simmer and let it cook, covered, for 15 minutes.
(I would put that in the quote tag but it makes it huge, so that's not easy to read.)
About 4-5 minutes before the end, she recommends mashing a tablespoon of butter with a tablespoon of flour, and mixing that paste into the sauce of the cooking veggies.
Last night I did one better, and in a separate pan, I combined a tablespoon of butter, a tablespoon of flour, and about half a cup of heavy cream. (I have too much heavy cream in the house. don't ask why. Regular milk would have worked fine.) I then added several cups of the sauce to this mix, just to see if it would curdle. It didn't, so I brought it up to nearly a boil to thicken it a little, then dumped it into the cauliflower mixture.
Since I'd added a hot pepper, it was spicy-- I grew the peppers myself and they turned out to be Peppers Of Fiery Doom, for some reason, this year. I never know, when I grow hot peppers, how they'll turn out. So the cream sweetened it and cooled it down a little.
Serve the cauliflower stuff atop the rice, and it's a wonderful hot vegetarian (vegan, if you don't do the butter-cream thing), very filling, very warming dinner. @zobar loves it, and so do I. I have leftovers! Mmmm.
It's kind of bright green from the turmeric. Mmmm. It stained two of my fingernails when I fished out a piece of cauliflower to taste-test.
It's even kind of good if you eat it cold. What? No, I'm not at all cheating on dinner by eating it cold straight out of the fridge.
Mmmmm.



