Cauliflower Sweet Roast

Meredith Bond

Wow, it has been way too long since I’ve added a new recipe here, right? Well, I apologize. Life and work had just gotten away from me. But I’m back and everything should get back to normal now. And so, after much too long, here is a recipe I had promised to post for a friend of mine who was trying to get her family to eat caulifower.

What is it about this poor maligned vegetable? Some people (my husband included) simply refuse to eat it! But it’s delicious! Well, the only way my husband will condescend to eat the poor thing is in this preparation — simply because it is so incredibly delicious, he can’t stop himself.

Cauliflower Sweet Roast

This recipe has been sitting on my desk, patiently waiting to be typed in and posted on my Fooding blog for TWO Weeks. Poor thing. It has waited long enough, and so has my dear, patient friend, Carol, who asked for it over a month ago! She asked if I had any cauliflower recipes her family might enjoy, seeing as how they have not liked any version of cauliflower she’s given them in the past. I assured her, they would like this one. So, here, finally, is a cauliflower recipe even someone who doesn’t really like the vegetable can enjoy:

Ingredients:

  • ¼ cup thinly slice onions
  • 1 ½ tsp chopped garlic
  • 1 ½ tsp ginger paste
  • 1 tsp turmeric
  • 1/3 tsp chili powder
  • 1 tsp coriander powder
  • 1 tsp salt
  • 1 med sized cauliflower cut into smallish florets
  • ½ cup chopped or canned tomatoes
  • 1 Tbs sugar
  • ¼ cup water

Directions:

  1. Heat a little vegetable oil on medium high in a frying pan or small wok.
  2. Fry onions for about 1 minute, then add garlic and ginger. Fry all three until the onions are golden.
  3. Add turmeric, chili powder, coriander and salt. Fry for another 2 minutes more.
  4. Add cauliflower and fry, making sure the cauliflower is well coated with the spices (it’ll turn yellow).
  5. Add tomatoes and water (or the juice from the can of tomatoes) and sprinkle in the sugar.
  6. Bring to a boil, cover and reduce heat. Cook for 10 minutes and then uncovered util most of the liquid dries off.

Makes a yummy side dish.

Merry
 

Meredith Bond is an award-winning author of a series of traditionally published Regency romances and indie-published paranormal romances. Known for her characters “who slip readily into one’s heart,” Meredith’s heart belongs to her husband and two children. Meredith’s second favorite pastime is teaching others to write.

Click Here to Leave a Comment Below 0 comments
Sign up for Meredith's newsletter!
x