Recipe Index

Veggies | Curried Cauliflower

Posted on February 6, 2014

Healthy side dish - cauliflower, turmeric, and walnuts.

Yield: 8 servings

curried cauliflower


1 large head cauliflower, florets cut into bite-sized pieces, stems discarded

2 tablespoons unsalted butter

2 onions, cut into 1/2-inch dice

3 cloves garlic, minced

1 tablespoon all-purpose flour

1 tablespoon turmeric

1 tablespoon ground cumin

pinch red pepper flakes

pinch of kosher salt

1/2 cup chicken broth

1/2 cup toasted, coarsely chopped, walnuts

2 tablespoons finely minced Italian parsley



Heat the butter in a large skillet over medium heat until frothy. Add the onion and garlic and sauté until just tender, about 2 minutes. Sprinkle the onions with the flour, turmeric, cumin, pepper flakes and salt. Stir to coat the onions and brown them slightly. Add the chicken broth to form a sauce, stirring until dry ingredients are incorporated. Cover and cook on low heat for 10 minutes.

Meanwhile, steam the cauliflower for 3 minutes. Remove the florets from the steamer, add to the sauce and stir to coat cauliflower. Cover and cook for 5 minutes until the cauliflower is soft.

Uncover, raise the heat to high, and cook for another few minutes to reduce and thicken the sauce. Add the walnut and parsley. Adjust seasoning and serve immediately.


(Ref. The Professional Culinary Institute's "Curried Cauliflower with Toasted Walnuts" recipe, "Cal-Mediterranean" class.)