Curried cauliflower

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.



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