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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe incorporates coconut milk with warm curry spices in this dish. Another recipe from my Family Circle All-Time Favorites Cookbook. Ingredients:
2 tablespoons vegetable oil |
2 medium onions, finely chopped |
1 teaspoon curry powder |
1/2 teaspoon ground turmeric |
1/2 teaspoon ground cardamom |
1 pinch ground cloves |
1 pinch cayenne pepper |
1 (15 ounce) can unsweetened coconut milk |
1 large head cauliflower, cut into florets |
1 teaspoon salt (to taste) |
2 tablespoons fresh cilantro, chopped |
Directions:
1. Heat oil in a large shallow saucepan over medium heat. Add onions; saute until golden and softened, 8-10 minutes.
2. Stir in curry powder, turmeric, cardamom, cloves and cayenne; cook 1 minute. Add coconut milk, cauliflower and salt. Cook, uncovered, stirring occasionally, until cauliflower is very tender, about 30 minutes. Stir in cilantro. Add additional salt, if needed.
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