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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 head cauliflower, broken into florets |
2 tablespoons olive oil |
1 tablespoon unsalted butter |
2 teaspoons grated fresh ginger |
2 teaspoons curry powder |
1 teaspoon turmeric |
1/4 teaspoon kosher salt |
1/4 cup fresh breadcrumb |
1/4 cup chicken broth |
1 tablespoon fresh parsley, chopped |
Directions:
1. Bring a large pot of salted water to a boil.
2. Add the cauliflower and cook until crisp-tender, about 5 minutes.
3. Drain.
4. Heat the oil and butter in a large skillet over medium heat.
5. Add the ginger, curry powder, turmeric, and salt and cook for 1 minute, stirring frequently.
6. Add the bread crumbs and cook another minute.
7. Add the broth and cauliflower and cook until all the liquid is absorbed, about 3 minutes.
8. Remove from heat, add the parsley, and toss well.
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