Curryflower Surprise Recipe on Food52 (2024)

Make Ahead

by: lastnightsdinner

October7,2010

2 Ratings

Curryflower Surprise Recipe on Food52 (1)

Serves 2-4

Jump to Recipe

Author Notes

I love the nutty taste of roasted cauliflower, and I love cauliflower bathed in curry, so I decided to combine the two for a quick weeknight dinner. The combination was even better than I hoped it would be, with layers of flavor I’d never expected from a dish that took so little time and effort to prepare. My husband, not typically a fan of cauliflower, said he would eat this any time, and that’s all the victory I need. (I take no responsibility for the corny name - that’s all Mike.) —lastnightsdinner

What You'll Need

Ingredients

1 large head of golden cauliflower, broken into small florets
Kosher or sea salt
1-2 tablespoonsextra virgin olive oil
1 teaspoonbrown mustard seeds
1 teaspooncoriander seeds
1 teaspooncumin seeds
1-2 cloves garlic, peeled and smashed
1 two-inch piece of fresh ginger
1 cupchopped yellow onion
2 tablespoonsgrapeseed oil
2 tablespoonsunsalted butter
1 teaspoonminced fresh jalapeno pepper
1 teaspoonground turmeric
¹/₂ teaspoonground fenugreek
1 teaspoongaram masala
1 cuptomato puree
1 cupthawed frozen peas
steamed jasmine or basmati rice, for serving
finely chopped cilantro, for garnish

Directions

Preheat the oven to 450. Place the cauliflower florets on a foil-lined baking sheet, season them with salt, drizzle with the olive oil, and roast for 25-30 minutes, tossing once.
Toast the mustard seeds, coriander, and cumin in a dry skillet until fragrant. Grind with a mortar and pestle and set aside.
Scrape the skin from the ginger with a spoon and grate it with a fine grater. Pulse the garlic, ginger, and onion, in a food processor while drizzling in the grapeseed oil, until it forms a loose paste.
Add the paste to a skillet, and cook over medium heat for just a few minutes. Add a pinch of salt and the knob of butter. Once the butter has melted, add the chopped jalapeno, the ground toasted spices, the turmeric, fenugreek, and the garam masala to the pan and stir through, allowing the all of the spices to toast just a bit.
Stir in the tomato puree, and cook over medium-low heat for about 20 minutes, until slightly thickened, stirring from time to time. Add the peas and the roasted cauliflower, tossing until they are coated with the sauce and the peas are bright green and warmed through. Taste and adjust salt if needed. To serve, spoon over steamed basmati or jasmine rice, sprinkling cilantro over the top.

Tags:

Indian
Grains
Vegetable
Cilantro
Coriander
Cumin
Jalapeño
Mustard
Pea
Make Ahead
Serves a Crowd
Gluten-Free

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16 Reviews

thirschfeld October 13, 2010

Um, BTW, you took the best of everything and just plopped down right in front of me. YUM. I just keep coming back to look at this and I didn't know why and then I realized it reminded me of a healthy, and very, very, very tasty and way more flavorful version of one of my late night party favorites(AKA pub crawl), the British dish, Fries(chips) with peas and curry gravy.

Rita B. October 11, 2010

I love all the spices you used in this recipe. I've never thought of using them with cauliflower: it's genial! Many compliments!

lastnightsdinner October 11, 2010

Thank you!

Rita B. October 11, 2010

I love all the spices you used in this recipe. I've never thought of using them with cauliflower: it's genial! Many compliments.