Who doesn’t love cauliflower?  If the answer is you, this is not your post.  Otherwise, I have a feeling you will agree that cauliflower is delicious raw, steamed, sauteed, or roasted.  It has a beautiful flavor that seems to blend cabbage and broccoli (which are also in the Brassicaceae or mustard family), and is surprisingly nutritious given its lack of pigmentation.  I eat cauliflower all the time, both because I love it, and because Adrian, my fiance, frequently requests it.

One of my favorite ways to eat cauliflower is the way my mother always prepared it – steamed with seasoned salt.  My mother is a phenomenal cook, and it is uncommon for her to use such a simple method, but I think she just appreciated the subtle, creamy texture and flavor of this vegetable.  For this recipe, however, I have added a few more ingredients, but what I like about it is that the curry and raisins just help enhance the cauliflower’s earthy taste.

It is a great accompaniment to fish or pork, or you can serve it along side a turkey burger as a healthy substitute for french fries, as we did tonight. Either way, I think you’ll enjoy it!

Ingredients:

• 1 large head of cauliflower
• 5-6 cloves of garlic, peeled and halved
• 3 tbs. good quality raisins
• 1 tbs. curry powder
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 cup chicken stock
• 2 tbs. olive oil

Preparation:

Break the head of cauliflower into florets.  In a large, nonstick skillet with a lid, heat the olive oil over medium heat.  Add the garlic and cook gently until it becomes a light golden brown, about two minutes.  Add the cauliflower and salt and pepper, and stir to coat with olive oil.  Cook until the cauliflower develops light brown edges and begins to soften slightly, about three minutes.  Add the chicken stock, curry powder, and raisins.  Stir or toss to coat the cauliflower with the curry.  Cover the pan and reduce the heat to low.  Let simmer over low for about ten minutes.  Remove the lid and cook for an additional three minutes or so, or until the cauliflower has softened, but still has a bite to it, and the chicken stock has reduced. Remove from the heat and serve immediately.  Serves about four as a side dish.

Note: As a alternative, try mixing all of these ingredients together and roasting them for about twenty-five minutes at 375 degrees.  It will become a little nuttier, which is absolutely delicious, but will not keep the same bite as the cooking method above.  The best part about roasting it, aside from the great flavor, is that it relieves you from having to stand over the stove.  Just pop it in the oven and prepare the rest of your dinner or go relax on the couch while it cooks.  Viola!