Curried Cauliflower with Scallions and Golden Raisins


butterfly Serves: 6

Written By Eydie Desser

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This is such an elegant and delightful dish.  Curry and turmeric powder color the white cauliflower on the outside, and when cutting into it, the white pops and creates such a beautiful contrast.  Golden raisins complement the flavors so well.  This is a recipe you’ll probably want to make again and again.

 

Ingredients

  • 1⁄2 medium sized onion, diced
  • 3 garlic cloves, minced (1 tablespoon)
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • pinch red pepper flakes
  • 4 whole canned plum tomatoes gently crushed by hand
  • 1 large head cauliflower (2 lbs) separated into large florets
  • 2 cups veggie stock
  • 2-3 teaspoons lime juice
  • freshly ground black pepper, to taste
  • 2 tablespoons golden raisins plumped in hot water for 10 minutes and drained
  • 2 scallions, sliced on the bias, white & light green parts
  • 1 tablespoon chopped cilantro

Directions

  1. In a saucepan large enough to hold all of the cauliflower without crowding, add onions and garlic and a 1 tablespoon of stock, and cook for 2 minutes. Add curry powder, turmeric, red pepper flakes and crushed tomatoes. Stir and cook gently for 5 minutes.
  2. Add the cauliflower and the rest of the stock, and season with black pepper. Raise the heat to high and bring the liquid to a boil. Then lower the heat and simmer until the cauliflower is just cooked through, about 10 minutes.
  3. Use a slotted spoon to transfer cauliflower and tomato pieces to a warmed serving bowl, leaving 2 florets behind. Cover the bowl to keep warm. Continue to cook the florets until they are quite soft, about 5 minutes more. Use a hand-held blender placed directly into the pot to purée the soft florets and thicken the sauce. Add 2 teaspoons of lime juice, taste and add more lime juice and pepper if needed.
To Serve:

Spoon some of the sauce over the cauliflower, and serve garnished with the raisins, scallions and cilantro. Pass the remaining sauce on the side.

butterfly Cook's Notes:

This recipe was inspired by Alfred Portale in his book:  Simple Pleasures. We use vegetable stock instead of chicken stock, dry sauté the vegetables with a bit of stock instead of oil, and eliminate the salt.  It just goes to show you, turning a dish into plant based is easy, always as delicious as the original, and much healthier.

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