Cauliflower, CSA, Curry, Food, Indian, Local, Vegetables
The last few weeks that my CSA was going always included a head of cauliflower, so I tried my hand at some variations of what I normally would do with this vegetable.
Curried cauliflower is wonderfully spicy, warming and substantial and can be a main or a side dish, depending on your mood.
– 1 head cauliflower
– 4 to 6 oz soy crumbles
– 1 tbsp ginger
– 2 garlic cloves
– 1 tbsp Madras Curry powder
– hot pepper to taste
1. Remove central stem of cauliflower head, careful not to break up the florets
2. Steam covered with a wet paper towel for 5 minutes in the microwave
3. Meanwhile dice garlic, pepper and ginger and toast them in a pan over medium high heat with a pinch of curry powder
4. Add soy crumbles
5. Add cauliflower florets and a shot of water, stir fry for 10 to 15 more minutes, stirring frequently until cauliflower is tender
Curried anything is a comfort food for me in the colder seasons of the year, and this works great with cauliflower. Feels hearty, is very healthy and low calorie. And vegetarian to boot! If you’d prefer, simply swap in lean ground meat of your choice.
What do you like to do with cauliflower? Is it a necessary evil or the star of your meal? Do you like to experiment with different cuisines?