Cauliflower is a really misunderstood vegetable. It’s often thought of as boring and flavorless, but can be pretty amazing if you know what to do with it. It’s also a winter vegetable, which means its in season right now (just in case you didn’t know it was winter already by the freezing temperatures and snow outside).
Even though cauliflower is in abundance now, it’s been rather hard to find in Kokshetau. I had to go to two or three different stores. I can’t really remember the exact number because I’ve been traipsing all over town looking for ingredients. Either way, I worked my butt of to get this stuff. And, I did it all for you because I know how badly you’re looking for a new cauliflower recipe.
This particular recipe doesn’t take very much work at all – most of the time it’s just simmering away in the pot. So you can prepare whatever else you want to serve – rice, chicken, tofu, who knows… It’s beautifully creamy, and the cauliflower florets soak up the sauce making each bite just that much more satisfying.
- 1 head cauliflower, chopped into florets
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 2 whole cloves
- 2 garlic cloves, minced
- 1 teaspoon cinnamon
- 1 tablespoon curry powder
- 1/2 cup fat-free half-and-half
- 2 teaspoons tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup fresh chopped cilantro (optional)
- In a large skillet over medium heat, sauté cumin seeds, coriander seeds and garlic in olive oil until fragrant – about 30 seconds.
- Add half-and-half, tomato paste, cinnamon, curry powder, and salt and pepper – stirring to combine.
- Add cauliflower and reduce heat to medium-low.
- Cover skillet and simmer for 15 minutes, stirring occasionally.
- Remove cloves and top with cilantro before serving.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Recipe adapted from Kalyn’s Kitchen.
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