CAULIFLOWER TRUST’S OFFICIAL CURRIED CAULIFLOWER RECIPE
Brecht’s Cauliflower Trust in ARTURO UI controlled the market. This simple, delicious recipe shows you why.
Yield: Serves 4
2 Tbsp. butter, peanut oil, or other oil
4 cloves minced garlic
2 tsp. grated ginger (about a 1″ piece)
1 tsp. salt
1 tsp. pepper
1/2 tsp. ground turmeric
1/2-1 tsp. cayenne
1/2 tsp. cinnamon
Pinch of nutmeg
1 tsp. ground coriander
1 tsp. ground cumin
1 head cauliflower, broken into florets
1 cup chopped tomatoes (canned are fine; don’t bother to drain)
1/2 cup water
1 -1/2 cups fresh or thawed frozen peas (optional)
Minced cilantro leaves for garnish
Over medium heat, melt the butter or oil in a large, deep. When hot, add the garlic and ginger. Saute until garlic softens, about 5 minutes. Add the salt and all the spices and cook, stirring, for 30 seconds, or until the spices release their aromas. Add the cauliflower, tomatoes and water. Stir, cover, and turn the heat to medium low. Cook, checking, and stirring every three or four minutes, until the cauliflower is almost tender, about 10 minutes. Add the peas and adjust the seasoning. Cook until the cauliflower is tender, then garnish with cilantro and serve (over rice, if you like).
BONUS TIP: You can add onions or chicken breast (saute with garlic), or chunks of parboiled sweet potatoes or regular potatoes (add with cauliflower). SUPER BONUS TIP: Add 1 c. coconut milk after you have added the spices. Simmer briefly, then continue with recipe. Feel free to monkey around with the spices – if you love coriander, add more; if you like hot stuff, add more cayenne.