Cauliflower Or Other Vegetables With Curry Sauce Recipes

CAULIFLOWER (OR OTHER VEGETABLES) WITH CURRY SAUCE

Steps:

• Steam the cauliflower for 15 to 20 minutes, or until tender. If you prefer, the cauliflower can be roasted or (pan) grilled. I pan grilled zucchini in place of cauliflower, cutting them up into 5" long by 1" thick pieces and lightly oiling them first.
• While the cauliflower/vegetables cooks, sauté the onions in the oil in a small skillet until golden.
• Add the curry powder and cook, stirring often, for another 2 minutes. Place the onion mixture in a bowl and allow to cool for about 10 minutes.
• Transfer the onions to a food processor, add the yogurt, and puree until smooth. It may be necessary to add a splash of water to help the mixture to blend. Season with salt and pepper to taste.
• When the cauliflower is done cooking, remove it to a serving platter, spoon on the curried yogurt sauce or serve the sauce in a bowl.
• Garnish with fresh cilantro if desired.

CAULIFLOWER IN CURRY CREAM SAUCE

Steps:

• For the cauliflower: In a large saute pan over medium-high heat, add the olive oil and butter to melt. Once melted, add the cauliflower florets, a nice sprinkle of salt and cook until golden on the bottom, about 3 minutes. Give a good toss and let cook for 3 more minutes. Repeat tosses until most of the cauliflower is coated with the butter and golden on parts, about 4 tosses or so. Cauliflower should still be crunchy at this point, but tender enough to eat a smaller floret. Go ahead, take a bite! Then, pour the rest of the florets into a large bowl and quickly cover tightly with plastic wrap. Cook in batches if the florets won't fit into one pan.
• While the cauliflower continues to steam in the bowl, make the sauce. In the same pan over medium heat, add the butter. Once the butter is melted, add the onions, curry powder, turmeric and season with salt. Cook until tender, about 5 minutes, and then add the garlic and cook a bit more. Once the garlic is fragrant, add the chicken stock and bring to a simmer. Cook until the stock is reduced by half, and then add the heavy cream and raise to a simmer. Cook until the sauce is reduced and thickened. With a slotted spoon, remove the cauliflower from the bowl and add to the pot. Raise the heat and simmer 5 minutes more. Serve warm.