For today’s post, I just quickly want to highlight something I haven’t had in months. I was first introduced to curried cauliflower about a year ago during lunch at my work and ever since then I’ve found myself periodically drooling over the thought of it. I am a huge fan of curry seasoning and tonight was the night to bring this fantastic side back into my life. It’s crunchy, easy, quick and tasty and I highly recommend giving this cauliflower a try!
C U R R I E D C A U L I F L O W E R
1/4 teaspoon curry powder
1/8 Teaspoon turmeric
1/4 Teaspoon salt
1/8 Teaspon pepper
3 Tablespoons Olive oil
- Chop cauliflower head into small florets and place into a large pan with olive oil set to medium-high. Season with salt, pepper, curry powder and turmeric.
- Roast cauliflower in the pan for 5 minutes without a lid, then 5 minutes with a lid.
- Once the cauliflower is tender (the stems should become less opaque), sauté the cauliflower for 2 minutes on high for a light char.