Curried Cauliflower

Today’s Indian dish is one of my favorites. It centers around that wrinkly brain of a veggie known as cauliflower. Cauliflower is kind of like the white rice of the vegetable kingdom. It’s inherently subtle flavor will take on the taste of pretty much any ingredient you pair it with. So if you like Indian food, cooking the veggie with Indian-styled spices will mean a victory for your taste buds.

In this recipe, there’s also the option of using half broccoflower, a cross between broccoli and cauliflower. The broccoflower isn’t essential but will add a nice hint of green to the dish. It’s flavor errs on the side of cauliflower, rather than broccoli, meaning it too will nicely melt into all of the surrounding flavors. Serve as a side dish with a handful of fresh cilantro tossed on top.

Curried Cauliflower

Serves 6

-1 head of cauliflower and 1 head of broccoflower, cut into small flowerets (may use all cauliflower or all broccoflower)
-2 Tbsp. olive oil
-2 1/2 tsp. brown mustard seeds
-1 – 2 whole dried red chilis
-2 tsp. turmeric
-1/2 cup water or more, if needed
-1 14.5 oz. can diced tomatoes
-Salt, to taste
Saute mustard seeds in oil until they begin to pop.  Then add chilies and turmeric and saute, stirring, until aromatic, not burnt.  Add cauliflower & broccoflower flowerets and water, stir, and lower heat. Cover pot with lid and steam veggies for a few minutes.  Then uncover, and stir in tomatoes. Cover pot for a few more minutes until veggies are tender but not overcooked.  Add salt to taste starting with 1/2 tsp.

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  • Reply
    March 23, 2011 at 3:05 pm

    I’m loving all your Indian dishes recently. I miss having good Indian food. We made some here but some ingredients are hard to get.

  • Reply
    March 23, 2011 at 5:28 pm

    mmm I’ve been thinking about adding some Indian dishes to my menu. This looks fabulous.

  • Reply
    A Vegetarian Indian Feast « Food-Fitness-FreshAir
    March 25, 2011 at 8:55 am

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