Cauliflower is extremely healthful, but it tends to be a bit bland. The fresh ginger and curry powder give it a delightful aromatic flavor, and they also turn it a lovely golden brown color.

Ingredients

• 2 large heads of cauliflower
• 1/4 cup vegetable oil
• 1 large white onion, diced
• 2 tablespoons peeled and finely chopped fresh ginger
• 2 tablespoons curry powder
• 1 large tomato, diced
• coarse sea salt and freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil, add the cauliflower, and cook over high heat for 10 minutes, or until al dente. Drain the cauliflower in a colander, refresh with cold running water, then separate the heads into small florets; discard the stems.

2. Place the oil in a large frying pan over medium heat. When the oil is hot, add the onion and ginger and cook for about 5 minutes, or until browned. Add the curry powder, stir, and continue to cook for 1 minute, or until the spice is evenly distributed. Add the tomato and continue cooking for 5 minutes, or until it is soft. Add the cauliflower florets, reduce the heat to medium-low and continue cooking for an additional 5 minutes, stirring continuously. Season with salt and pepper and serve.

Other Recipes

Cauliflower Egg Drop Soup
Roasted Cauliflower