Cauliflower Tomato Curry


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 Tomato Curry

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


  1. Break the cauliflower head into florets and blanch in salted water until fork tender.
  2. Drain and set aside.
  3. On medium-high, heat the olive oil in a large saute pan.
  4. Toss in the onion, garlic and hot peppers.
  5. Saute until the onion becomes translucent.
  6. Add the turmeric, curry and cumin. Stir constantly so the spices don’t burn.
  7. When the spices become fragrant, lower the heat to medium-low, add the tomatoes and cook until they break-down, around 10-15 minutes.
  8. Stir in the blanched cauliflower florets.
  9. Season with salt and pepper, cover, and cook for 5 minutes so all the flavors can come together.
  10. 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.
  11. Serve on it’s own or with basmati rice.

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