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Madras Cauliflower

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New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

40 mins total
25 mins prep

Recipe Filed Under
Vegetable, Spice, Cauliflower, Indian, Braising, Easy, Healthy, Side Dish

Provided By: Paul Grimes

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Tumeric and a dash of mild curry give this cauliflower dish a sunny jolt of yellow color.

Ingredients

Serves:

1 medium onion, chopped (1 cup)

3 cloves garlic, chopped

1 tablespoon curry powder

1 1/2 teaspoons ground cumin

1/2 teaspoon tumeric

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red-pepper flakes

1 Turkish bay leaf

1/4 cup extra virgin olive oil

4 cups low sodium chicken broth

2 tablespoons brown sugar

2 teaspoons lemon juice

2 large heads cauliflower (4 pounds) trimmed and broken into 2-inch pieces (12 cups)

1/4 cup chopped parsley or cilantro

Directions

Cook onion, garlic, curry, cumin, tumeric, salt, pepper, red-pepper flakes and bay leaf in olive oil in a 6-quart heavy pot over moderate heat, stirring occasionally, until onion is soft, 5 minutes.

Stir in broth, brown sugar, and lemon juice and bring to a boil. Add cauliflower and cook over moderately low heat, covered, stirring occasionally, until cauliflower is crisp-tender, 10 to 15 minutes.

Transfer cauliflower with a slotted spoon to a serving platter and sprinkle with parsley or cilantro.