Curried Cauliflower
- 2 teaspoons olive oil
- 2 cups thinly sliced onion
- 2 tablespoons finely chopped peeled fresh ginger
- 1 tablespoon minced garlic
- 10 cup cauliflower florets (2 medium heads)
- 1 cup chopped seeded peeled tomato
- 1 cup whole-milk yogurt
- 1/2 cup finely chopped cilantro stems
- 1 teaspoon salt
- 8 lemon wedges (optional)
- Cilantro sprigs (optional)
- Heat the oil in a Dutch oven over medium-high heat. Add onion and ginger; cover and cook 3 minutes, stirring frequently. Reduce heat to medium. Add Mild Curry Powder and garlic; cook 30 seconds, stirring constantly. Add cauliflower and next 4 ingredients (cauliflower through salt), stirring well to combine. Bring to a boil (yogurt will curdle); cover, reduce heat, and simmer 20 minutes or until cauliflower is tender. Serve with lemon wedges and cilantro sprigs, if desired.
olive oil, onion, fresh ginger, garlic, cauliflower, tomato, wholemilk yogurt, cilantro stems, salt, lemon wedges, cilantro
Taken from www.myrecipes.com/recipe/curried-cauliflower (may not work)