Curried cauliflower brings the exotic flavours of India to your table for a hearty vegetarian entrée or side dish. Top with cilantro-cucumber yogurt sauce.
Makes 4 servings, about 6 cups
Cooking time: 30 minutes (active), 45 minutes (total)
1 head organic cauliflower
1 tablespoon extra virgin olive oil
1 minced organic shallot
1 clove minced organic garlic
1/2 tablespoon curry powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 cup all natural, low-sodium natural vegetable broth
1/2 skinned, seeded, and chopped organic cucumber
2/3 cup plain organic yogurt
1/4 cup chopped cilantro
1 tablespoon organic lime juice
salt and pepper to taste
To make the cauliflower:
1. In a large pan over medium high heat, add the olive oil, butter, shallot, and garlic. Sauté until soft and slightly browned about 10 minutes.
2. Add the curry, cumin, and coriander; mix well to coat. Add the cauliflower and cook for about 2 minutes.
3. Pour in the vegetable broth and cover. Cook for about five minutes. Season to taste and arrange them on a serving plate.
To make the raita:
1. In a blender, add the lime juice, cucumber, yogurt, cilantro. Puree until smooth and season to taste. Spoon over cauliflower.