The Healthy Foodie loves cauliflower! While it can be boring all by itself, cauliflower’s versatility and nutty texture--when cooked properly—make it a staple in our kitchen. Along with broccoli and cabbage, it is one of the most healthful veggies in the market, and you can get it year-round. But over the next couple of months, you may be able to find fresh, locally raised cauliflower at your farmers' markets.
You can substitute the broccoli/cauliflower hybrid “broco-flower,” if you like, in this vegan recipe. Serve with brown rice and perhaps a slice of nan bread.
Note: Make this a mild dish or a spicy one depending on the type of curry powder you use.
3 cups cauliflower florets, steamed or blanched until fork-tender but still firm
1 tablespoon grapeseed or canola oil, plus cooking spray as needed
1 medium onion, coarsely chopped
2 large cloves garlic, minced
½ cup carrots, thinly sliced
½ cup celery, thinly sliced
2 tablespoons curry powder (or to taste)
2 cups canned, diced tomatoes, drained
½ cup water
1 15-ounce can chick peas, drained and rinsed
½ cup regular or golden raisins
½ cup Major Grey chutney, or more to taste
½ cup fat-free half and half or light coconut milk
¼ cup toasted slivered almonds
Heat oil in large, deep skillet over medium-high heat. (Use cooking spray to coat bottom of pan with a thin film of oil, if needed.) Add onion, garlic, carrots and celery and cook, stirring, until vegetables start to become tender, about 3 minutes. Stir in curry powder and blend well into vegetables. Add tomatoes, water, chick peas, chutney and cauliflower and cook, stirring, until mixture is well blended. Cover, reduce heat to medium and cook for 5 minutes or until dish is heated through. Uncover, add half and half or coconut milk. Transfer to a serving bowl, sprinkle with slivered almonds and serve over rice (white or brown).