Cauliflower Curry

Cauliflower Curry

I learned to like cauliflower as an adult.  I like it even better when it has a lot of flavor and have been using this recipe for years.  Years ago, I made the mistake of serving it to a dinner guest who was horrified that any one would serve cauliflower.  Her lack of manners resulted in no further dinner invitations.  I also learned never to serve it to others.  Win-Win.  We still enjoy it at home.

1 lb. approximately of cauliflower 

3 Tbsp. butter or Ghee

1/2 tsp. powdered ginger

1/2 tsp. salt

1/2 tsp. turmeric  (I don't always have this on my shelf.  If not, I substitute a curry powder.)

1/2 tsp. cayenne pepper

1/4  tsp. cinnamon

1/2 tsp. cumin

1 clove garlic minced

1/2 cup water

1 1/2 cup frozen or fresh peas.

Wash the cauliflower and break into small flowerettes that are all about the same size.

Set aside.

Combine all the spices in a small bowl so they can be added quickly.

Heat the butter or Ghee over medium heat in a large skillet that has a lid.

Once butter/Ghee is melted add the spices and stir well to combine. 

Add the garlic and stir for another 30 secs or so.

Add the cauliflower and stir well so it is coated with butter and spices.

Add 1/2 cup water, cover tightly and let the cauliflower steam until it is almost tender.

Add the peas.  Cook another 5 to 8 minutes, stirring gently from time to time until peas are done.

Serve.