Curried Cauliflower

• Salt and black pepper to taste
• 1 medium head of cauliflower, about 1 1/2 pounds
• 3 tablespoons peanut or vegetable oil
• 1 tablespoon curry powder, preferably homemade (pages 592593), or garam masala (page 594), or to taste
• 1 teaspoon cumin seeds, optional
• Juice of 1/2 lemon

1. Bring a large pot of water to a boil and add salt.
2. Meanwhile, trim the cauliflower but leave it whole.
3. Add it to the boiling water and cook until a thinbladed knife pierces the cauliflower with little resistance, 10 to 20 minutes.
4. Immediately transfer the cauliflower to a bowl of ice water and run water over it until it is cool enough to handle.
5. Cut or break the cauliflower into florets.
6. Put a 12-inch skillet, preferably nonstick, over medium-high heat.
7. Add the oil and curry powder and cook, stirring, until the powder turns brown and becomes aromatic, just a minute or so.
8. Toss in the cauliflower and some salt and pepper and cook, stirring, until it is nicely coated with the oil and reheated, 3 to 4 minutes.
9. Add the cumin seeds and lemon juice and stir, then taste and adjust the seasoning; serve hot or at room temperature.

salt, head of cauliflower, peanut, curry powder, cumin seeds, lemon

Taken from www.epicurious.com/recipes/food/views/curried-cauliflower-386211 (may not work)