Curried Cauliflower

I made a slightly milder curry powder for this Indian-spiced side dish, that marries will with vegetables, but you can use store-bought curry powder if you like.

To make the Mild Curry Powder, simply combine: 1 and 1/2 tablespoons ground paprika, 1 teaspoon ground cumin, 1/2 tsp. ground ginger, 1/2 tsp. ground turmeric, 1/2 tsp. ground coriander, 1/4 tsp. ground cardamom, and 1/4 tsp. ground red pepper - that will make more than you need for this recipe, but use leftovers in the coming weeks over other curried vegetable dishes!

To prepare the cauliflower, heat 1 teaspoon olive oil in a Dutch oven over medium-high heat. Add 1 cup thinly sliced onion and 1 tablespoon finely chopped and peeled ginger; cover and cook for 3 minutes, stirring at regular intervals.

Reduce the heat to medium. Add 1 tablespoon of the Mild Curry Powder, and 1 and 1/2 teaspoons minced garlic; cook for 30 seconds.

Add 5 cups cauliflower florets (about 1 head), 1/2 cup chopped, seeded, and peeled tomato, 1/2 cup plain soy yogurt (such as Whole Soy), 1/4 cup finely chopped cilantro stems, and 1/4 tsp. salt. Bring the mixture to a boil, then cover, reduce heat, and simmer for 20 minutes.

1 cup of the cauliflower is 90 calories. Serve with rice and a protein dish (such as lentils or chickpeas) to round out the meal!

Note: this is one of those recipes that moves fast, so have all your prep work done in advance. That includes peeling the tomato - simply mark an X in the bottom of 1 tomato, then place in a saucepan of boiling water for 1 minute. Transfer immediately to a bowl of ice water to stop the cooking process - the skin will slip right off. Finally, seed and chop to equal 1/2 cup.

Cost:
ginger $1.53
cauliflower head $3.99
tomato $1.80
cilantro $1.69