Curryflower Surprise Recipe

Name: Curryflower Surprise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head of golden cauliflower, broken into small florets; Kosher or sea salt; 1-2 tablespoons extra virgin olive oil; 1 teaspoon brown mustard seeds; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 1-2 cloves garlic, peeled and smashed; 1 two-inch piece of fresh ginger; 1 cup chopped yellow onion; 2 tablespoons grapeseed oil; 2 tablespoons unsalted butter; 1 teaspoon minced fresh jalapeno pepper; 1 teaspoon ground turmeric; 1/2 teaspoon ground fenugreek; 1 teaspoon garam masala; 1 cup tomato puree; 1 cup thawed frozen peas; steamed jasmine or basmati rice, for serving; finely chopped cilantro, for garnish

Servings: persons

1 large head of golden cauliflower, broken into small florets
Kosher or sea salt
1-2 tablespoons extra virgin olive oil
1 teaspoon brown mustard seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1-2 cloves garlic, peeled and smashed
1 two-inch piece of fresh ginger
1 cup chopped yellow onion
2 tablespoons grapeseed oil
2 tablespoons unsalted butter
1 teaspoon minced fresh jalapeno pepper
1 teaspoon ground turmeric
1/2 teaspoon ground fenugreek
1 teaspoon garam masala
1 cup tomato puree
1 cup thawed frozen peas
steamed jasmine or basmati rice, for serving
finely chopped cilantro, for garnish

1
Preheat the oven to 450. Place the cauliflower florets on a foil-lined baking sheet, season them with salt, drizzle with the olive oil, and roast for 25-30 minutes, tossing once.
2
Toast the mustard seeds, coriander, and cumin in a dry skillet until fragrant. Grind with a mortar and pestle and set aside.
3
Scrape the skin from the ginger with a spoon and grate it with a fine grater. Pulse the garlic, ginger, and onion, in a food processor while drizzling in the grapeseed oil, until it forms a loose paste.
4
Add the paste to a skillet, and cook over medium heat for just a few minutes. Add a pinch of salt and the knob of butter. Once the butter has melted, add the chopped jalapeno, the ground toasted spices, the turmeric, fenugreek, and the garam masala to the pan and stir through, allowing the all of the spices to toast just a bit.
5
Stir in the tomato puree, and cook over medium-low heat for about 20 minutes, until slightly thickened, stirring from time to time. Add the peas and the roasted cauliflower, tossing until they are coated with the sauce and the peas are bright green and warmed through. Taste and adjust salt if needed. To serve, spoon over steamed basmati or jasmine rice, sprinkling cilantro over the top.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 large head of golden cauliflower, broken into small florets, Kosher or sea salt, 1-2 tablespoons extra virgin olive oil, 1 teaspoon brown mustard seeds, and more.

Yes, Curryflower Surprise falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curryflower Surprise

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