Spicy Cauliflower Curry

cauliflower curry
This a beautiful, flavorful side dish. It’s so vibrant in color. My family loves curry but they’re not that fond of cauliflower. This dish- they LOVE! I prefer to use a wok to cook it in. I also prefer to use peanut oil (for a change from ordinary olive oil). You can really use whatever oil you prefer.

Spicy Cauliflower Curry
  • 1 cauliflower head
  • 3 tablespoons peanut oil
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon chili powder
  • ¼ teaspoon turmeric
  • Pinch of cayenne pepper
  • ⅓ teaspoon salt
  • 1 medium-sized tomato, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons fresh cilantro, chopped
  1. Wash and cut cauliflower into small to medium-sized florets. Steam cauliflower until tender, about 15-20 minutes.
  2. Heat oil and all spices in wok or saucepan for 2 minutes on medium-low heat. Add tender cauliflower and salt and mix well to coat all florets (2 minutes).
  3. Add tomatoes and cook for another 2 minutes, or until tomatoes become softer. Add garlic and cilantro and cook for 2 minutes. Serve hot. Enjoy!


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