Dinner Tonight: Curried Sautéed Cauliflower
It’s only been about a year since I started eating cauliflower on a semi-regular basis, and probably only in the past three months when I’ve out-right craved it. And there I was in Whole Foods, dipping the big spoon into a mound of curried cauliflower because I really needed it. As I popped each bit into my mouth, I knew I’d have to recreate this dish. And that night, nary five hours after I had just eaten cauliflower, I was out for some more.
Unlike my last foray into Whole Foods mimicry, the recipe was not conveniently online, meaning I’d have to figure it out myself. The only results when googled were cauliflower curry—which is awfully delicious but far from the one I had inhaled at the food court. I thought I was going to have to get a little experimental with my nice white head of cauliflower before stumbling upon a Mark Bittman recipe that was rather similar. I stole a few things (the cilantro, especially) and winged the rest. A tad different, but utterly delicious nonetheless.
Curried Sautéed Cauliflower
- makes 6 to 8 servings -
Ingredients
1 head cauliflower, chopped into 1/2 inch pieces
1 red onion, chopped
2 tablespoons Canola oil
1 tablespoon curry powder
1/2 cup cilantro, chopped
Salt and pepper
Procedure
1. Heat a large pan over medium-high heat. Add the oil, let it warm up for a bit and then dump in the cauliflower, onion, and curry powder.
2. Stir until the curry powder has coated the cauliflower. Cook for about six minutes.
3. Toss in the cilantro, and then remove from the heat and serve. It’s also rather nice as a cold side.
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12 Comments:
What did you have for dinner besides the cauliflower?
Eliz. at 4:57PM on 12/10/07
Food and Wine just did a version in their January issue. http://www.foodandwine.com/recipes/cauliflower-curry
Here's how it turned out in my kitchen http://redneckmuppet.blogspot.com/2007/12/hot-hot-heat-dinner.html.
I made a cucumber mint raita and served it with warm pita. seemed the thing to do at the time. Rice would have worked too.
kitchengeeking at 5:20PM on 12/10/07
Something just a wee bit fancier that I love is this recipe, Indian spiced cauliflower and potatoes:
http://www.epicurious.com/recipes/food/views/109118
Eilen at 6:00PM on 12/10/07
Sounds tasty. Could you use Thai curry paste instead of powder?
LEDMUNDSON at 6:34PM on 12/10/07
Sounds like the leftovers would taste even better.
piccola at 8:49PM on 12/10/07
I like the idea of sauteeing the cauliflower. I usually roast mine: link because its so much easier!
I'm also a big fan of turmeric because I like the yellow color so much. Will have to try this method as well!
christianne at 1:02PM on 12/11/07
I love cauliflower curry with a taste of plenty of ginger& cilantro in it, with freshly made Rori.
Mira
mira at 2:35PM on 12/11/07
Franny's (a phenomenal pizza restaurant on Flatbush Ave near Park Slope) has a curry cauliflower appetizer that is probably similar to yours. The cauliflower turns brown and nearly cripsy... definitely more than a tad of oil there.
hilarybrooke at 6:31PM on 12/11/07
I actually took the dish to a pot luck. We had other vegetarian delights, including a great squash lasagna. But I made sure to snag the leftovers of the cauliflower. And they did taste better the next day.
Nick Kindelsperger at 10:46PM on 12/11/07
How strange, I just posted a roasted coconut curry cauliflower recipe today and then was reading my email feed of Serious Eats and saw curried cauliflower and roasted cauliflower! I have to try the Martha recipe with capers now.
maggiehc at 6:28PM on 04/29/08
This was delicious. Seemed like it would be too dry to cook with such a small amount of oil, but it ended up browning perfectly and the onions almost carmelized. I put a lid on at the end to steam it just a bit, so the cauliflower would be cooked a little more. Can't wait for the leftovers!
mamasquirrel at 11:20AM on 12/29/08
This curried cauliflower was fantastic! I used slightly more than tbsp of store-bought Jamaican Hot Curry powder, and it was just the right amount of spice. I placed the lid on it to help it steam, as mentioned above, but not before getting a nice little char on the veggies. Plus, I made it last night just to have it for lunch, so the "leftovers" were kick-a**. Thanks for the recipe!
mjmacuha at 1:01PM on 02/28/09