Curryflower Surprise

By • October 7, 2010 • 16 Comments

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Author Notes: I love the nutty taste of roasted cauliflower, and I love cauliflower bathed in curry, so I decided to combine the two for a quick weeknight dinner. The combination was even better than I hoped it would be, with layers of flavor I’d never expected from a dish that took so little time and effort to prepare. My husband, not typically a fan of cauliflower, said he would eat this any time, and that’s all the victory I need. (I take no responsibility for the corny name - that’s all Mike.)lastnightsdinner

Serves 2-4

  • 1 large head of golden cauliflower, broken into small florets
  • Kosher or sea salt
  • 1-2 tablespoon extra virgin olive oil
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1-2 cloves garlic, peeled and smashed
  • 1 two-inch piece of fresh ginger
  • 1 cup chopped yellow onion
  • 2 tablespoons grapeseed oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon minced fresh jalapeno pepper
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground fenugreek
  • 1 teaspoon garam masala
  • 1 cup tomato puree
  • 1 cup thawed frozen peas
  • steamed jasmine or basmati rice, for serving
  • finely chopped cilantro, for garnish
  1. Preheat the oven to 450. Place the cauliflower florets on a foil-lined baking sheet, season them with salt, drizzle with the olive oil, and roast for 25-30 minutes, tossing once.
  2. Toast the mustard seeds, coriander, and cumin in a dry skillet until fragrant. Grind with a mortar and pestle and set aside.
  3. Scrape the skin from the ginger with a spoon and grate it with a fine grater. Pulse the garlic, ginger, and onion, in a food processor while drizzling in the grapeseed oil, until it forms a loose paste.
  4. Add the paste to a skillet, and cook over medium heat for just a few minutes. Add a pinch of salt and the knob of butter. Once the butter has melted, add the chopped jalapeno, the ground toasted spices, the turmeric, fenugreek, and the garam masala to the pan and stir through, allowing the all of the spices to toast just a bit.
  5. Stir in the tomato puree, and cook over medium-low heat for about 20 minutes, until slightly thickened, stirring from time to time. Add the peas and the roasted cauliflower, tossing until they are coated with the sauce and the peas are bright green and warmed through. Taste and adjust salt if needed. To serve, spoon over steamed basmati or jasmine rice, sprinkling cilantro over the top.
Jump to Comments (16)

Tags: Easy, quick

Comments (16) Questions (0)

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almost 4 years ago thirschfeld

Um, BTW, you took the best of everything and just plopped down right in front of me. YUM. I just keep coming back to look at this and I didn't know why and then I realized it reminded me of a healthy, and very, very, very tasty and way more flavorful version of one of my late night party favorites(AKA pub crawl), the British dish, Fries(chips) with peas and curry gravy.

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almost 4 years ago Rita Banci

I love all the spices you used in this recipe. I've never thought of using them with cauliflower: it's genial! Many compliments!

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almost 4 years ago lastnightsdinner

Thank you!

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almost 4 years ago Rita Banci

I love all the spices you used in this recipe. I've never thought of using them with cauliflower: it's genial! Many compliments.

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almost 4 years ago Midge

Making this tonight. And it's a great name. Thank you for turning me onto Clover Food Truck btw, (via Twitter). I'm hooked.

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almost 4 years ago lastnightsdinner

Thanks, everyone!

Midge - isn't Clover great? Do you go to the MIT or Dewey location? If the latter, we should meet up for lunch sometime!

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almost 4 years ago Midge

I've been hitting the Dewey location when I have to transfer at South Station, which isn't often enough! Next time, I'll let you know. Would love to meet up there!

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almost 4 years ago THEToughCookie

Thank you thank you thank you. I've been searching for a really wonderful curried cauliflower recipe with complex, layered flavors. You did the work for me, Jen!
Thanks!

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almost 4 years ago cardamomhills

wow this looks yum!

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almost 4 years ago thirschfeld

What a great looking recipe but even I must add that the name is bad Hoosier humor on his part, sadly though I laughed

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almost 4 years ago TiggyBee

This looks amazing!! Great flavors!!

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almost 4 years ago lastnightsdinner

Thanks, everyone! It was so easy, and so good :)

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almost 4 years ago testkitchenette

This is a keeper.

Henrykiss

almost 4 years ago arielleclementine

this sounds so perfect! will definitely make soon! thank you!

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almost 4 years ago Lizthechef

I'm with Mike - great name and another show-shopper recipe!!

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almost 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Wow. Love this. The mustard seed? The tomato puree? Sheer brilliance. Can't wait to make this.