05 July 2011

Seasonal Recipe: Curry-Spiced Cauliflower

Cauliflora, waiting to be spiced

Curry-Spiced Cauliflower 

Recipe by: Hank Sawtelle, Chef Instructor, International Culinary School at the Art Institute of Portland

Serves 4 as a side dish


3 tablespoons vegetable oil

1 large head cauliflower, cut into florets

1 tablespoon curry powder

¼ teaspoon kosher salt

juice of 1 small lemon

1/3 cup water

1/2 cup chopped fresh cilantro, for garnish


1. In a large, heavy, lidded saute pan, heat oil over medium-high heat until it just smokes. Immediately add the cauliflower to the pan. Stir every 30 seconds or so, turning the florets over.

2. When most of the florets are starting to brown, remove the pan from the heat, sprinkle the curry powder and salt over the florets and stir to combine. Add lemon juice and water.

4. Return pan to medium-high heat until simmering. Cover and reduce heat to low.

Steam cauliflower until tender, about 7-9 minutes. Taste and adjust seasoning with salt if necessary. Serve hot and sprinkle with cilantro.