curried cauliflower

Curried Cauliflower2

This recipe sort of speaks for itself. It’s cauliflower… that’s been curried. I was convinced these were two ingredients I despised. You have cauliflower (which isn’t even a pretty word) whose shape is used far too often to describe an unusual looking wart or the ear of a overly-aggresive cage fighter. And then there’s the curry. The last experience I had with curry resulted in literally clearing out my own private cardio section at the gym, after having stuffed myself at an Indian buffet the prior evening.

Curried Cauliflower1

I believe my tastebuds are maturing, or evolving, or maybe just dying due to tannin overexposure (if that’s a thing). But whatever the case, this cauliflower tasted nothing like the vegetable, nor the spice I thought I hated. Both compliment each other well in this dish, which is light enough to serve alongside a flakey white fish, but also carries enough flavor to stand up next to an entire Mediterranean spread. Which, coincidentally, is also the name of a “trick” that John can do.

Curried Cauliflower3

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