I have taken pictures before, I have folders and folders of them on my Mac, but I guess it just seems too simple to post. Let’s face it, Cauliflower is never going to be the sexiest vegetable.
However if you have a huge cauliflower and a husband that dislikes Cauliflower cheese, then maybe this recipe will also be helpful for you too!
This recipe uses Cauliflower florets and leaves, and yes, you can eat cooked Cauliflower leaves.
Cauliflower Curry
~ makes 2, easily multiplied.
- 1 tablespoon of rapeseed oil
- 1 handful of cauliflower florets
- 1 onion, diced
- 2 cauliflower leaves
- Other veggies: I used 1/2 a bell pepper and a handful of button mushrooms
- Curry paste, use as much as directed
- 200 ml of tinned tomatoes
The thickness of your florets will determine the cooking time, so you may want to half or quarter them. (When I have been really pressed for time I have microwaved them for 3 or 4 minutes before adding to the pan).
After another 5 minutes add the other veggies and the curry paste. Coat all the veggies with the paste evenly. Then add the tinned tomatoes, once it starts to bubble turn down to a simmer and leave for another 5-10 minutes.
Before serving check that a knife easily slices into the thickest cauliflower stalk, when it does you are ready!
Serve with rice or cauliflower rice.
Want to keep up with all my latest posts? I am @coffeemuffins on twitter, or follow my photos on instagram.