Curried Cauliflower with Scallions and Golden Raisins
Serves: 6
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.
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
- 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.
- 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.
- 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.
Spoon some of the sauce over the cauliflower, and serve garnished with the raisins, scallions and cilantro. Pass the remaining sauce on the side.
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.
