Hummos freezes fine. It may be a little drier and grainier after defrosting, but you can whisk in a little olive oil to help the texture. Check the acid balance, and add lemon juice, s & p as needed. It will never be as velvety as fresh hummos, but it's a good way to preserve it if you have more than you can eat in a week or so.
Sounds tasty. Could you use Thai curry paste instead of powder?
I had a whole bone-in ham from Niman Ranch last year that was out of this world. The shipping will cost you, but it was the best ham I've ever tasted, extremely tender, smoky and juicy. Everyone at the party asked how to get one like it.
Eggs Benedict with a spicy Bloody Mary.
Braising after Labor Day, grilling after Memorial Day.
Ham on a fresh baguette, with cultured butter - that's all you need.
The creamy, moist, delicious oyster. The crispy skin's not so bad either
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.
A good way to freeze anything that is "liquidy" is to provide a lliquid lid; hummus, for example has olive oil, so just put it in a container and top with a bit of olive oil. This keeps it from loosing moisture in the deep freeze. I do this with pesto. With any tomato sauce, I float some tomato juice or water on the top; same with chili. Leftover ham is completely submereged in water and the ham juice, and then it can be thawed out and used in minestrone. The point is to protect it from the defrosting aspect of the freezer by keeping the air out (vacuum seal!).
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.
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.
And we have our winners!
They are:
KIMBERLYMCK
JSALERN
KIMBERLY
KUHLIMUH
KIMBLYL
Someone from Serious Eats will be contacting you all shortly for shipping info.
Thanks to everyone who commented, and tune in again for next week's Cook the Book.
I love cauliflower curry with a taste of plenty of ginger& cilantro in it, with freshly made Rori.
Mira
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!
Sounds like the leftovers would taste even better.
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