This cauliflower curry is a beautiful, flavorful dish. Even if you’re not that fond of cauliflower, you need to try this dish. Trust me. It’s delicious and packed with bold flavors.
A few things to note…
I prefer to use a wok to cook the cauliflower in because I find it cooks it faster and makes it a little crispy. If you don’t have a wok, a saucepan will work just fine.
I opted for peanut oil for a change from olive oil – I love it’s bold flavor for this dish – but feel free to use any oil.
The cauliflower curry is great to make during the week because it’s easy to prepare and filling. So you can try pairing it with a mild fish or meat. I like to have it over green greens and quinoa and make a little quinoa bowl for quick weeknight meals.
- ½ head cauliflower
- 1½ tablespoons peanut oil (or olive oil)
- ½ teaspoon cumin
- ¼ teaspoon coriander
- ¼ teaspoon chili powder
- ⅛ teaspoon turmeric
- Pinch of cayenne pepper
- Pinch of sea salt
- 1 medium tomato, chopped
- 1 garlic clove, minced
- 1 tablespoon chopped fresh cilantro
- Wash and cut cauliflower into small to medium-sized florets. Steam cauliflower until tender, about 15-20 minutes.
- 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).
- 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!