Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Fat Tommy’s Curried Cauliflower Recipe
Mar 28, 2011 @ 1:34 PM
Posted by
Daily Value: 11%
Servings: 4
High-Fiber
Posted by
Nutrition
Cal/Serving: 229Daily Value: 11%
Servings: 4
High-Fiber
| Fat | 11g | 17% |
| Saturated | 9g | 45% |
| Carbs | 32g | 11% |
| Fiber | 6g | 26% |
| Sugars | 17g | 0% |
| Protein | 6g | 11% |
| Sodium | 2056mg | 86% |
| Calcium | 91mg | 9% |
| Magnesium | 52mg | 13% |
| Potassium | 919mg | 26% |
| Iron | 2mg | 11% |
| Zinc | 1mg | 6% |
| Vitamin A | 284IU | 6% |
| Vitamin C | 107mg | 178% |
| Thiamin (B1) | 0mg | 9% |
| Riboflavin (B2) | 0mg | 11% |
| Niacin (B3) | 1mg | 7% |
| Vitamin B6 | 1mg | 27% |
| Folic Acid (B9) | 134µg | 33% |
| Vitamin E | 0mg | 2% |
| Vitamin K | 49µg | 61% |
| Fatty acids, total monounsaturated | 1g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
Exclusive from The Daily Meal
I love watching madeleines bake, the batter rising with the characteristic little bump, pregnant...
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...
Think all club sandwiches are created equal? Think again because this one is a keeper. No...
Popular Recipes
Flickr/Muffet
This is a very tasty dish that is satisfying, filling, and relatively low in calories. I served it over brown rice. It is vegan and gluten-free. Go figure.
Click here to see My Short Life as a Gluten-Free, Alcohol-Free Vegan story.
INGREDIENTS
- 1 large head of cauliflower, stems removed and florets broken into bite-sized pieces
- 3 tablespoons coconut oil
- 2 teaspoons kosher salt
- 1 cup chopped sweet onion
- 3 cloves of garlic, minced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons fresh lemongrass, minced
- 2 ½ cups organic vegetable broth
- 1 ½ cups light coconut milk
- 1 rounded teaspoon curry powder (I used hot)
- ¼ teaspoon ground cinnamon
- ½ cup golden raisins
- ¼ cup cider vinegar
- Black pepper and/or cayenne and salt, to taste
- 1 cup fresh cilantro, finely chopped, for garnish (optional)
DIRECTIONS
Preheat oven to 450 degrees.
Put the cauliflower pieces with 2 tablespoons of the coconut oil and 1 teaspoon salt into a roasting pan and cook for 10-15 minutes or until florets start to brown. Stir florets and roast for about 10 minutes more or until just tender. Remove from oven.
While cauliflower is roasting, sauté onions in a large skillet with the other tablespoon of coconut oil for about 2 minutes over medium heat. Add garlic, ginger, lemongrass, and the other teaspoon of salt. Cook until onions are soft but not burned.
Add the vegetable broth and reduce by about 1/3. Then add coconut milk, curry powder, cinnamon, and raisins and simmer for about 5 minutes stirring frequently so that spices are thoroughly mixed. After 5 minutes, carefully add the roasted cauliflower florets and simmer for 5-10 minutes more until the sauce is the consistency of a thickish soup. Correct for seasonings then add the cider vinegar and simmer 1 minute more, stirring constantly.
Spoon curry over hot brown rice and sprinkle fresh, chopped cilantro on top unless you are from that half of humankind that hates it.
Recipe Details
Note: The next day my favorite wife puréed the leftover curried cauliflower with some soymilk and vegetable broth to make a sensational soup. She’s very smart.
Servings: 4
