Cauliflower is one of the most under-appreciated vegetables. It is great sautéed or roasted, and is a great vehicle for pungent spices and strong flavors – like curry.
serves: 4 difficulty: easy prep time: 15 min
- 2 heads of cauliflower
- 1 tbs curry powder
- 3 tbs olive oil
- half yellow onion or 2 large shallots
- 2 tbs golden raisins
- 1 cut stock – chicken or vegetable (if you want to keep it vegetarian)
Slide the onion or shallots thinly cross wise.
Chop the cauliflower coarsely.
Heat a large sauté pan, and add the olive oil. Once the oil shimmers, add the onions or shallots and sauté them until translucent – 2-3 min.
Then add the cauliflower and continue sautéing for another 2 min.
Add the curry powder, and season with salt. Continue sautéing for another 2 min.
Add the stock, and cover the pan with a lid. Cook until the liquid has evaporated.
Test the cauliflower for doneness, and if you need to cook it more – add more liquid. You want it to be soft but not mushy. Add the raisins, and remove from the heat.
Follow me on Instagram.