I was raised in a house with a, “meat-and-potatoes” father. The food we ate was pretty simple, and our ethnic adventures went as far as deciding between Polish sausage or Italian sausage. We never ate seafood or strayed too far from certain staples. Or maybe this is just how the 1970’s were in our particular geographic area.
When I was 20 years old, I headed east to Maryland. There they had entire restaurants devoted to crab and other oceanic delicacies, ethnic options from countries that I never knew existed, and gourmet grocery shopping that made my head spin. It was the beginning of culinary enlightenment; becoming a hopeless food snob ever since.
I have always enjoyed cooking, but on SlimGenics it was especially fun and challenging. I will still spend hours studying my food list, trying to come up with new combinations and new ideas that stay on the STEP Program. One of my favorite base ingredients is cauliflower, and I would imagine that the possibilities for this delicious veggie are completely endless. Aside from being wildly healthy, cauliflower is one of those vegetables that takes on the flavors of your seasoning and cooking method; making it one of the most flexible vegetables. I have used cauliflower to mimic mashed potatoes, make gluten-free tortillas, provide a texture substitute for beans in chili, and satisfy late night snack cravings by turning it into roasted deliciousness.
This week, I decided to create a vegetarian dish (as a side, or as an entrée when you add some garbanzo beans or lentils) that will tickle your taste buds. This is an easy-to-prepare dish that taps into the bold flavor profile of the southern Asia in a very healthy way. This cauliflower curry is definitely not the food of my childhood, and maybe not of yours either, but I hope that you give it a try and stray outside your culinary comfort zone. It’s worth it.
Braised Cauliflower Curry Recipe
- 4 teaspoons olive oil
- 1 teaspoon fresh garlic, minced
- 1 teaspoon fresh ginger, minced or grated
- 1/2 teaspoon light salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon curry powder or garam masala
- 4 1/2 cups cauliflower, trimmed and broken into florets
- 1 cup tomatoes, chopped
- 1/2 cup water
- 1/3 cup green onions, chopped
- 2 tablespoons fresh cilantro, minced
Place a large nonstick skillet with tight-fitting lid over medium-high heat. Add oil. When hot, add garlic and ginger. Cook, stirring, until garlic begins to brown, about 5 minutes. Add salt, pepper, and desired spice blend. Continue stirring for 30 seconds, or until mixture is very fragrant.
Add cauliflower, tomatoes with any accumulated juices, and water. Stir, cover, and turn heat to medium-low. Cook, stirring every 3 minutes, until cauliflower is tender. Add green onions and cook for 5 minutes longer. Sprinkle with cilantro before serving this delicious cauliflower curry.
Makes 4 servings