|cauliflower | photo: jeltovski|
One of the things that always seems to surprise people is that you can use the green leafy bits too, not just the white florets. The greens make a great vegetable to go along with your cooked cauliflower.
In the summer I often roast the greens right along with the florets. Drizzled with a fruity olive oil, some sea salt and fresh ground pepper they are truly fabulous.
But now that we're heading into colder weather I'm not roasting vegetables as much, preferring different cooking methods. At this time our year with cauliflower I often like to curry it. The flavors of curry go well with the cauliflower and greens. Over a bed of rice with some protein on the side it's a very satisfying dinner.
generous pinch of mustard seeds
2 tablespoons olive oil
1 onion minced
1 clove garlic minced
1 cauliflower cut into florets
cauliflower greens cut into bite size pieces
1 teaspoon of curry powder
1/4 cup water
salt to taste
1/4 cup chopped cilantro
Heat olive oil in the pan
Add mustard seeds and cook until they just start to pop
Turn heat to medium
Add onions and saute until starting to soften
Add garlic and saute one minute more
Add curry powder and stir well
Add cauliflower, greens and water
Reduce heat to low, cover and cook 8-10 minutes until cauliflower is tender
Season with salt and cilantro
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