You know you’re in a rut when you resort to blogging about cauliflower. Not that I have any ill feelings toward cauliflower—it has enjoyed a resurgence in popularity in my house due to its ability to lack carbs yet mimic rice and mashed potatoes—but I’ve always kind of considered it broccoli’s bland and bloated boring cousin. (and yes, Nom Nom Paleo is my hero both for her bad ass weight lifting and her awesome cooking)
I managed to have a head of cauliflower in the back of my produce bin that just didn’t feel like pretending to be potatoes or rice. That was when I remembered the one recipe that made me actually like cauliflower as a vegetable—Cauliflower with Curry Butter–adapted from one of my all time favorite cookbooks “Vegetarian Cooking for Everyone.” No, I see nothing wrong with idolizing a paleo chef while recommending a vegetarian cookbook.
1 head cauliflower
2-4 tablespoons butter (yes you can substitute olive oil or coconut oil I suppose–but, duh, it is called cauliflower with curry BUTTER)
1 1/2 teaspoons good quality curry powder
2 chopped green onion
handful of cilantro
handful of cashews (find someone with a big hand)
First you chop the cauliflower into little pieces—little enough that they don’t resemble brains but big enough to stab with a fork. I prefer to pre-steam it by tossing it into the microwave for a few minutes or steaming on the stove while I move on to the next step.
Then throw the butter in and let it get to sizzling before you toss in the curry. Ah, can you smell it? It is at this point that the sweet and tangy smell of curry wafts through the entire house. Let the curry and the butter mingle together until they look like this and toss in the green onion
Once the flavors seem totally in love and married toss in your cauliflower and it will almost immediately toss off its bland whiteness and become a beautiful rusty caramely copper color. Mmmmm. Curry. Toss it around until completely covered and fully cooked and then throw cilantro at it. Last, blend in the cashews which are even bettter if you toasted during this process but I failed to mention until now.
I haven’t tried it yet, but I’ve considered skipping the steaming and roasting it in the oven after mixing the curry butter in since I’ve been reading all over pinterest how yummy roasted cauliflower is. If you try it that way comment on how it works out!