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Curried Cauliflower
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It’s cauliflower season here, and has been since September. I love the meatiness and versatility of cauliflower. It really takes on flavors and so, naturally, we love to douse it with spices and cook it in butter. I often pair this with our Butternut Chana Masala
Yield: 4-6 servings
Curried Cauliflower
Ingredients
- 1 medium head of cauliflower, cut into florets (about 4 cups)
- 6 tablespoons butter
- 1 garlic clove, minced
- 1 tablespoon fresh ginger, microplaned
- 1/4 cup water
- 1.25 teaspoon salt
- 1.25 teaspoon pepper
- 1.5 teaspoon cumin
- 1.5 teaspoon coriander
- 3/4 teaspoon turmeric
- 3/4 teaspoon cinnamon
- 1/2 teaspoon hot paprika or other hot pepper, to taste
- 1/8 teaspoon freshly grated nutmeg
Instructions
- Measure out all masala ingredients and mix together in a small bowl: salt through nutmeg. Set aside.
- Heat a large cast iron skillet to medium high.
- Melt butter and add dry masala mixture. Stir and let cook for 30 seconds.
- Add cauliflower, garlic and ginger and toss to coat. Cook for another minute.
- Finally, add 1/4 cup or so of water and let braise for a few minutes (3-4 is plenty).
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