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.
- 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
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.
Stir until the curry powder has coated the cauliflower. Cook for about six minutes.
Toss in the cilantro, and then remove from the heat and serve. It’s also rather nice as a cold side.