Wednesday, December 4, 2013

Spicy Curried Cauliflower Sauté

I love cauliflower.  This low calorie cruciferous vegetable is chock full of vitamins and nutrients and evidence shows it has cancer prevention properties as well as helping to decrease diseases mediated by inflammation.  Typically, I just cut it into small florets and roast it with some garlic and olive oil or just munch on it raw as an afternoon snack.  But I was determined to do something more exciting with the head of cauliflower I picked up at Trader Joe's last week.  Instead, I just stared at it for a few days visualizing the possibilities...would it end up as a substitute for a potato in an "au gratin" dish or possibly as a raw cauli slaw with toasted almonds, dried cranberries and other goodies?  Although these seemed like delicious and realistic options which I will probably entertain with the next head of cauliflower I get, I was craving something a tad more exotic...more flavorful this time.  And so it came to me...I would use the luscious red bell pepper in the veggie drawer along with the gems in my spice cabinet and make something colorful, aromatic and exciting.  Turns out this dish was a wild success as evidenced by the satisfied looks on my guests along with recipe requests which made me very happy.  Today I am going to share this nutritious and yummy dish with you that is super easy to make.  I hope you like it.

1 head of cauliflower washed and cut into small florets
1 red bell pepper thinly sliced
1/2 cup cooked edamame shelled
1 medium onion chopped
1/4 cup tomato paste
3/4 cup water
2 tablespoons curry powder
1/2 teaspoon cumin
1/2 teaspoon turmeric
2-3 tablespoons olive oil
Fine sea salt and freshly ground black pepper to taste

Sauté onion in olive oil.  Once it begins to brown, add cauliflower florets and bell pepper along with spices, salt and pepper and sauté together until cauliflower begins to brown.  Combine tomato paste in water until well dissolved and add to the sauté.  Combine ingredients well and adjust flavors if needed.  Cover pan and cook on low until cauliflower softens- if you like your veggies more "well done" you can add a little more water and cook longer.  A few minutes before removing the dish from heat, add edamame.  Serve over rice, quinoa or enjoy alone!

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