Curry Cauliflower!
This is a great, simple and tasty way to play with flavors and spices you may be not super used to using.
Now I know there is a whole world of curry out there. Thai, Indian, Japanese, red, yellow, orange. A whole spectrum to explore and I encourage everyone to find an Indian market or be brave and order some up off a web site (http://www.thespicehouse.com/spices/sweet-curry-powder has a great selection of hand blended curries at good prices).
With this dish you can try any curry that strikes your fancy and the cauliflower is a great vehicle for the flavors plus is quick to prepare.
Take one head of cauliflower, wash and cut into florets. Steam for ten minutes or until just al dente. You don’t want it over cooked or it will want to fall apart in the next step.
In a large saute pan or wok combine a tablespoon of butter, a tablespoon of canola or mild olive oil and two teaspoons of your curry powder of choice (I’ve used your standard yellow Indian sweet curry).
Here’s where you can easily adjust for your taste or the power of your curry, add more or less as you like. Since the curry I have on hand is sweet and I’m feeling a little spicy, I’ve added to the mix a couple slices of habanero pepper for a nice hot kick.
Give a couple of dashes of salt and turn the heat up to high. After a couple of minutes and with everything all bubbling and mixed together and your kitchen starting to smell REALLY good, toss in the steamed cauliflower and get it all coated. Saute or wok it up for about seven minutes, getting a little browning going on some pieces, check to see it it needs more salt, toss some chopped parsley in if you have it on hand and serve!
That’s it! A great side dish for dinner and awesome for lunch leftovers (if there are any) the next day!
