This recipe is from the Eating Local in the Depth of Winter recipe demo and presentation I gave at the Northwest Flower and Garden Show. Thank you so much to everyone who came out to learn just how delicious it can be to eat from your garden, even in the “low time.”
To view all recipes in the NWFGS 2013 series, click here.
- 2 tbsp clarified butter (ghee) or oil
- 1 head medium cauliflower (about 1 pound), sliced into ¾-inch thick, flat sections.
- 1 tsp yellow mustard seeds (not powder)
- 1 ½ tsp curry powder
- ½ tsp dried ginger
- ¼ cup plain, thick yogurt (greek style or other strained yogurt)
- ¼ cup water
- ¼ cup fresh cilantro, minced
- 1 T fresh lime juice
- salt and pepper to taste
In a large cast iron skillet set over medium-high heat, warm the clarified butter or oil. Add the sliced cauliflower to the hot clarified butter and cook one side at a time, until cauliflower is golden brown.
Sprinkle the mustard seeds, curry and ginger over the cauliflower. Stir frequently, until spices are fragrant.
Reduce heat to low and stir in the yogurt and water. Stir well and cover. Cook until the flavors blend and the cauliflower is completely tender, about 8 to 10 minutes.
Remove skillet from heat, and stir in the cilantro and lime juice. Season to taste with salt and pepper.2
Margot C says
That looks so nice, why mustard seeds? I don’t have those and I thought I had ever spice ingredient known to man.
That sounds tasty I make something similar called aloo goobi which includes potato.
Mary W. says
What curry powder do you prefer? I used to use one brand that I can’t find anymore, and the others I’ve tried seem to taste more bitter in comparison. I think I like blends that have more fenugreek, but I’m not 100% positive on that. What brand/store do you use?
(p.s. – If I sound crazy, you should know I’m a supertaster. aka: crazy)
We eat a LOT of cauliflower in this house, and this looks like an amazing recipe for us to try. Thank you! I’m also trying my hand at growing cauliflower for the first time ever this summer – I’ve got oodles of little white and orange cauliflower seedlings getting strong under lights in the basement as we speak. 🙂
Christina B. says
I am eating this now and it is awesome! I added four cloves of crushed garlic because I cannot cook savory without garlic and a teaspoon and a half of tomato paste for depth. Cilantro self-seeded in my garden and has been growing amazingly all winter as a low lying ground cover. I wish my entire lawn was planted with cilantro 🙂
Thanks for the demonstrations! I will be buying a cast iron skillet (or two) and an immersion blender 🙂 Your pile of winter produce was quite inspiring.
My fave cauliflower recipe is Roasted Curried Caulifliwer from the 4 hour body cookbook. I am excited to try this version for the spring and summer when it is silly to heat the oven to 500*