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Cauliflower
Recipes Braised
Cauliflower with Curry and Yogurt Sautéing the cauliflower
before braising intensifies its naturally mild, sweet flavor. Yogurt is the braising
medium here. It mellows the flavors of the curry and makes the cauliflower especially
rich-tasting. 1 1/2 tablespoons extra-virgin olive oil
1 medium head
cauliflower (about 2 pounds), trimmed, cored, and cut into florets
1 medium
onion, halved and sliced thin
1 teaspoon curry powder
1/4 cup plain yogurt
mixed with 1/4 cup water
2 tablespoons minced fresh cilantro leaves
Salt
and freshly ground black pepper - Heat the oil in a large skillet or
sauté pan set over medium heat. Add the cauliflower and onion and cook,
stirring occasionally, until the florets are lightly browned, about 7 minutes.
Stir in the curry powder and continue cooking until fragrant, about 1 minute.
- Add the thinned yogurt, cover the pan, and reduce the heat to
medium-low. Simmer until the florets are tender but still hold their shape, about
6 minutes. Stir in the cilantro and season with salt and pepper to taste. If necessary,
simmer, uncovered, to evaporate any remaining liquid in the pan. Serve immediately.
Serves 4
as a side dish
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