Curried Cauliflower


After growing cauliflower in a lab for my high school science class, it took me years to be able to eat the stuff again.  Now it’s growing in my little organic garden and I’m developing a renewed appreciation for it.  The leaves are probably a foot tall and finally if I look way down in the very center of the plant, there are tiny little cauliflower heads starting to grow.  It’s amazing!  If you’re looking for an easy plant to grow in your garden, consider cauliflower!

Be sure to check out my other cauliflower recipe:  Once Baked Mashed Cauliflower with Roasted Garlic

1 head cauliflower
3 green onions, sliced
1 1/2 tsp curry powder
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1 Tbsp olive oil

Clean the head of cauliflower and cut the florets off, discarding the rest (if you have a compost bin, throw them in there!).  I like to lightly steam my cauliflower before sautéing it, just to ensure it isn’t crunchy. To do this, I put my cleaned cauliflower florets in a microwavable steamer with just a little bit of water and microwave for 2 minutes. Drain the cauliflower.

In a large skillet, add the olive oil and heat on medium heat (or slightly hotter than medium). Add the cauliflower and stir occasionally. Mix the spices together in a little bowl. IMPORTANT: You may not need to use the entire amount of spices if the head of cauliflower is small. I add the spices when the cauliflower is about half done, which should only take about 5 minutes after putting it in the pan since it was partially steamed before. Add the spices to your taste. Sauté, stirring occasionally, until a knife is easily inserted in the stem of the cauliflower. Add the sliced green onions and sauté for about 1 more minute. Serve hot and enjoy!

Now off you go to whip it up vegan!

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