Curry Marinated Cauliflower |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
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This is from Kentaro Kobayashi's book Bento Love. I make this for my lunchbox quite often, as it's so easy to throw together. The combination of the curry and rice vinegar makes a very flavorful marinade, which doesn't go bland being served at room temp, which is a bonus when you don't have the facilities to heat up your lunch! Any curry powder will do in this recipe, if you like the hot stuff, go for it! Note- this is meant to be a side dish. If you want to enjoy this as the main (or only) item in your lunch, increase the quantities to suit your appetite. Ingredients:
1 cup cauliflower floret, cut into bite sized pieces |
1 teaspoon olive oil |
1 teaspoon rice vinegar |
1 dash salt |
1 dash pepper |
1 dash curry powder |
Directions:
1. Bring a saucepan of water to a boil. Add the cauliflower, and cook until not quite done (the cauliflower will continue to cook a bit as it cools). Drain in a colander.
2. Combine the remaining ingredients in a small bowl, then add the hot cauliflower and toss to coat.
3. Cool to room temp before sealing in a lunch container. (Hot, moist food in a closed container just invites the bugs that make you sick.).
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