CURRIED CAULIFLOWER

Curried cauliflower is yet one more way you can enjoy what some are calling “the new kale.” Courtesy of Meals that Heal, this recipe calls for cauliflower florets and carrots to be steamed before cooking so that you can spend less time simmering and more time enjoying your meal. This delightful curry combination is great for vegetarians and vegans and can be paired with brown rice for a satisfying dinner.



Ingredients for servings

    Curried Cauliflower

  • 1 large head large head Cauliflower cut into small florets

  • 2 carrots large Carrots cut into 1/2″ thick diagonal slices

  • 2 tbs olive oil

  • 1 onion medium onion chopped

  • 1 tbs fresh ginger finely chopped

  • 2 cloves garlic minced

  • 1 tbs unbleached All-Purpose Flour

  • 2 tsp Curry Powder

  • 1 c Chicken Broth Vegetable Broth if desired

  • 2 tbs Dry White Wine

  • 19 oz Chickpeas canned, drained and rinsed

  • 0.5 c fresh Cilantro chopped

Directions

  • Place a steamer basket in a large saucepan with 1/2″ of water.

  • Place the cauliflower and carrots in the steamer. Bring to a boil over high heat.

  • Reduce the heat to medium, cover, and cook for 10 minutes, or until tender.

  • Place the in a bowl to keep warm. Rinse and dry the saucepan.

  • Heat the oil in the same saucepan over medium heat.

  • Add the onion, ginger, and garlic. Cook, stirringly frequently, for 3 minutes, or until soft.

  • In a cup, combine the flour and curry powder.

  • Add to the saucepan and cook, stirring, for 1 minute. Gradually stir in the broth and wine and bring to a boil.

  • Reduce the heat to low and simmer, stirring frequently, for 5 minutes, or until the sauce is lightly thickened.

  • Add chickpeas and cook, stirring, for 3 minutes, or until heated through.

  • Add to the vegetables in the bowl and toss gently just until combined.

  • Sprinkle with cilantro for garnish.

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