Did you know I am participating in the Food Buzz Project Food Blog Challenge? Now would be a great time to vote. Tonight even. A couple times. No, that would be illegal. Once is enough. And then you can tell your friends to vote too. (note: It requires you to register, but I am really hoping you would consider voting anyway)
Now, I am not sure this would count as paying for your vote, but in return for putting a heart next to my challenge 1 entry, I am going to share with you a recipe for a phenomenal Cauliflower Curry. And by phenomenal, I mean a curry dish my kids would willingly eat AND then ask for seconds.
The recipe was included on the newsletter in our vegetable box from Two Small Farms. Developed by Chef Jonathan Miller, a private chef to the stars, this recipe includes cauliflower, tomatoes, peppers and cilantro, all items available in our box this week or last. Such a joy to not have to shop for anything else!
- 1 cauliflower, cut into florets, stems pieces roughly chopped
- 2 TBS olive oil
- 1 onion, chopped
- 8 quarter-size slices ginger, peeled (I did not have this, so used a good 2 tsps of ground ginger. Probably better with fresh)
- 2 garlic cloves, peeled
- 2 Serrano peppers (I did not have these, but had a green jalapeno, so I stuck that in. It was a spicy pepper, but I did not get any serious heat in the final dish. The second time I made the dish, I used only 1 serrano, and it was plenty spicy for us. 2 is for serious chili-heads!)
- 2 tomatoes, chopped
- 1/2 cup yogurt (I used Fage Greek Yogurt)
- 1 cup water
- 1/4 tsp ground nutmeg
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp garam masala (if you don’t have it, you can make it – easy garam masala recipe)
- 1/4 tsp ground turmeric
- small handful of cilantro, chopped
Heat olive oil in large sauce pan until almost smokin’, and saute the cauliflower florets until lightly browned. Remove to a bowl.
In a food processor, process the cauliflower stems, onion, ginger, garlic, and Serrano until finely chopped, almost a puree. Transfer to a bowl. Do the same with the tomatoes, transfer to separate bowl. Whisk yogurt, water and nutmeg together until smooth.
In the same pan you used to brown the cauliflower florets, cook the cauliflower stem/onion mixture until lightly browned, about 10 minutes. Stir regularly. Add in tomatoes puree and cook until most of the juice has evaporated, up to 10 minutes more. Add in coriander, cumin, garam masala, turmeric and salt and pepper, and bring to a simmer. Add in yogurt-water-nutmeg liquid with 1/2 the cilantro and bring back to a simmer, stirring constantly. Reduce heat to medium low, add the cauliflower florets, cover and simmer until the cauliflower is cooked to your liking (I kept it a little on the al dente side).
Finish the dish with remaining cilantro and another sprinkle of garam masala. Great over rice!