Tag Archives: curry oil

Day 24: Curried Cauliflower

7 Feb

Did I have way to much fun taking photographs of cauliflower? Yeah, a little bit. Cauliflower is a misunderstood vegetable. All it wants in life is to covered in something flavorful (like curry oil) and to be cooked until a little charred around the edges. At Grandaisy Bakery in New York, they serve a cauliflower pizza – thin crust pizza dough topped with small florets of cauliflower that are just perfectly charred on the edges. I can never pass by the UWS location without picking up a slice. If you choked down cauliflower as a kid like I did Brussels sprouts, trust me, this pizza will change your mind. I took my cue for this recipe from the charred cauliflower on top of that pizza.

Curry powder was featured in a lot of 1940s recipes since it was one of the few dry spices that were widely available during the war. It’s really not an Indian spice mix at all but a product of English tastes in India, but it is colorful and aromatic forms a nice crust when it coats the cauliflower in this recipe.

Curried Cauliflower

2 to 4 Servings

1 head cauliflower, cut into tennis ball-sized florets
3 tablespoons vegetable oil or drippings
2 tablespoons curry powder

Preheat the oven to 375°F. Blanch the cauliflower in boiling salted water for 1 minute, then shock in ice water. Heat the oil in a small sauté until it’s warm then add the curry powder and heat until the oil becomes aromatic and smells a little toasty. Toss the cauliflower in a large bowl with the curry oil and salt, and transfer to a foil-lined baking sheet. Roast for about 5 minutes, then turn the broiler on high. Broil until the edges of the cauliflower are a little charred, then remove from the oven and serve.

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