Cauliflower has def stolen the crown of "healthy" from kale. But I don't think we respect it enough as a real vegetable. Why does it have to hide as "rice" or "crust"-- can't it just be delicious as a VEGETABLE.
Rarely do we ever see a recipe for simple, well-seasoned cauliflower. Cauliflower doesn't have to be a stand in: it can stand alone just fine.
If you haven't tried cauliflower with curry, YOU ARE MISSING OUT. Coriander and cumin (the base of Indian curry spices) are simply the best with this vegetable. As Samin Nasrat says in her Netflix show, we must treat vegetables as meat if we want them to reach their full potential.
This is my way and would be a very quick meal in an Instapot or a slow cooker as well. For additional protein, add sliced chicken sausages.
Curry Cauliflower Stew
makes enough for 6
2 Tbs. olive oil
2 Tbs. butter
1 large yellow onion, chopped
1 carrot, chopped
3 stems celery, chopped
2 cloves garlic, smashed and minced
2 small or 1 large head of cauliflower, sliced
1/2 cup white wine or beer
1 cup beef or chicken broth
1 cup water
2 Tbsp. curry powder
Salt and pepper to taste
Opt. 3 sliced grilled chicken sausages
Saute over medium heat the onion, carrot, celery and garlic in the olive oil until onions are translucent and beginning to brown. Add butter and heat until melted. Add cauliflower and continue to saute until edges of cauliflower begin to brown. Add wine and cover and cook until absorbed. Add remaining liquids and simmer covered until liquid has thickened. Add curry powder and cook for another 5 minutes. Season and serve.