Curried Cauliflower Recipe

When I was shopping at our local Sunflower Market the other day, the cauliflower looked so lovely – and was on sale for cheapcheapcheap. So I bought a head to have with our tandoori chicken and naan that evening. I decided to make curried cauliflower, and it was delicious.  Two of my kids declared it “the best cauliflower ever!”

1 tablespoon olive oil
1/2 onion, diced
1 teaspoon curry powder
1 teaspoon kosher salt (divided)
1/2 teaspoon turmeric
1/2 teaspoon cardamom
Pinch of cayenne
1 head of cauliflower, cored and cut into bite-size pieces
1 15-oz. can coconut milk
1 cup chicken or vegetable broth
1 tablespoon cilantro, chopped (plus some sprigs for garnishing)
1/2 cup golden raisins (optional)
1 cup frozen peas (optional)

Heat the oil in a large skillet over medium heat. Add the onion and half the salt, and cook until golden, about 8-10 minutes. Add the rest of the salt and the spices and stir for a minute, and then add the cauliflower, coconut milk, and broth. Cook uncovered until the cauliflower is tender, about 15 minutes. Increase the heat and reduce the sauce until it coats the cauliflower. Stir in the cilantro. Stir in the raisins and peas, if using, and let heat through. Garnish with sprigs of cilantro.

We skipped the raisins and peas because… well, because we really dislike raisins. And I forgot to buy peas.

This actually makes a good meatless dinner, as well as a side dish. And it’s yummy, and inexpensive – and wayyyy less expensive than eating out. I love that I can introduce my kids to a lot of different cuisines, especially since two of them want to be chefs.

 

Super Tasty Salsa Recipe

This is almost the last of the recipes from Doodle’s birthday party.

The menu was:

Guacamole, salsa, and corn chips

Green chile pinwheels

Roast beef, horseradish, and basil pinwheels

Deviled Eggs

And, of course, birthday cake

We love my deviled eggs – I’ll post that one soon, too.

Making everything except the corn chips from scratch enabled me to give my daughter a lovely party with lots of food for a small outlay. And she’d prefer homemade to store-bought any day!

And now, on to the salsa. It’s really simple and quick, and wayyy less expensive than store-bought salsa. It also tastes a lot better than store-bought.

2 cloves garlic, crushed
1 jalapeno chiles, stemmed, seeded and finely diced
2 shallots, roughly chopped
1/2 cup cilantro, roughly chopped
2 14.5 oz. cans diced tomatoes
1/2 teaspoon cumin
1/4 teaspoon oregano
2 tablespoons lime juice

Put the shallot, jalapeno, and garlic into the food processor bowl and pulse a few times until they’re chopped very small.  Add the cilantro and give it a whirl or two to chop the cilantro. Add the tomatoes, lime juice, and spices and pulse again until only slightly chunky.

Servings: 14

Nutrition Facts
Nutrition (per serving): 25 calories, 2 calories from fat, <1g total fat, 0mg cholesterol, 86.2mg sodium, 212.3mg potassium, 5.7g carbohydrates, 1.4g fiber, <1g sugar, 1.2g protein.

This keeps for awhile in the fridge, but you can also use freezer jars or ice cube trays to freeze it.  I don’t can, but I’m sure it would be wonderful canned, too.