I had a beautiful head of cauliflower from the farmer’s market sitting in the fridge. Really, it was gorgeous, not a blemish on it. I felt like it called for doing something special, but I didn’t have much else to accompany it.
Then, I spied the last of my garden tomatoes ripening on the windowsill. Hmmm … cauliflower, tomatoes, just add some spices and ta-da we have a winner. Curry it is.
Cauliflower/Onion/Garlic – Taylor Farm via Bethel Farmer’s Market
Tomatoes/Chinese five color peppers – my garden
- 1 head of cauliflower
- 6 plum tomatoes, chopped
- 1 large onion, diced
- 2 garlic cloves, minced
- 4 Chinese five color peppers, minced
- 4 Tablespoons extra virgin olive oil
- 1/2 teaspoon curry powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground cumin
- 1/2 cup water (or broth)
- Salt and pepper to taste
- Break the cauliflower head into florets and blanch in salted water until fork tender.
- Drain and set aside.
- On medium-high, heat the olive oil in a large saute pan.
- Toss in the onion, garlic and hot peppers.
- Saute until the onion becomes translucent.
- Add the turmeric, curry and cumin. Stir constantly so the spices don’t burn.
- When the spices become fragrant, lower the heat to medium-low, add the tomatoes and cook until they break-down, around 10-15 minutes.
- Stir in the blanched cauliflower florets.
- Season with salt and pepper, cover, and cook for 5 minutes so all the flavors can come together.
- At this point if things don’t look “saucey” enough, add 1/2 cup of water or broth and cook until it reaches your desired consistency.
- Serve on it’s own or with basmati rice.