Chowhound Presents: Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition

Recipe

Light Cauliflower Curry

Light Cauliflower Curry

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8-10 servings Easy
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Ingredients (10)

  • 1 head cauliflower, raw, broken into small florets
  • 1 cup cubed raw potatoes (optional)
  • 1 fresh tomato, diced
  • 1/3 large white onion, chopped
  • 1 cup whole milk
  • 1 teaspoon turmeric powder
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon red chili powder
  • 2 tablespoons olive oil
  • 2 tablespoons fresh cilantro leaves (optional)

Summary

This is a recipe for a lightly spiced cauliflower curry, good over rice or with naans/tortillas/etc. It’s a simple dish and isn’t heavy.

You could also use this recipe to prepare fresh green beans. Cut up a pound of them into bite-sized pieces (length and width equal) and use them in place of the cauliflower florets.

Instructions

  1. 1Place a large nonstick skillet over medium to high heat. Add the olive oil.
  2. 2When the oil is hot, add the onions and cook until golden.
  3. 3Add the cauliflower and the potatoes (if using). Cover and cook on medium heat for 15-20 minutes.
  4. 4Uncover and season with turmeric, salt, and chili powder. Cover and continue to cook for 5-10 more minutes.
  5. 5Add the tomatoes and milk and cook until the cauliflower is soft, potatoes are tender, and most of the water has evaporated.
  6. 6Sprinkle cilantro over and remove from heat.
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