Here is a delightfully simple and delicious cauliflower dish. I don’t know about you but I’ve eaten way too many sweets Christmas 2021, so let’s start 2022 off on the right foot. This recipe hits all the right spots. In every bite there is sweet from maple syrup, spice from some store bought curry powder and a topping that holds a surprise in every bite. This is my Curry and Maple Cauliflower.
I got the idea from one of my preferred sites, The Minimalist Baker. Of course I embellished, it’s what I do when I read a good recipe. I think the topping takes this dish over the top (no pun intended). You should have all these ingredients at home – curry powder (do I need to say a good brand – Dion, Suraj etc.), maple syrup and vegetable oil. For the topping, I used thinly sliced jalapeno, fresh coriander, fresh curry leaves, currants and pumpkin seeds. A quick sauté in the pan with a touch of oil and it is done.
If you have a cast iron pan (or any heavy bottom pan) – that would be awesome as you need the pan to get really hot to get that caramelized charred flavor. Don’t overcrowd the pan, each piece must be touching the surface of the pan. Flip the pieces over a couple of times, do it in batches to increase the surface area for that charred effect. Also, key to remember that the curry powder will burn if you let it so don’t let it sit for too long on the hot surface – flip. Your oven also needs to be hot at 450f and only this dish only needs 12 – 15 minutes to be done. Sprinkle the topping over the cauliflower and that is the dish! Rave reviews from the family!
It is 2022, we are completing year 2 of this pandemic! If history repeats itself, this should be the tail end of this. Until then, eat healthy – start with this dish! Get the booster, wear a good mask, wash your hands and above all – be safe! As always – enjoy
Ingredients
For the cauliflower
1 cauliflower, cut into florets
1 tbsp curry powder, hot or mild
2 tbsp vegetable oil, divided
1 tsp salt
1 tbsp maple syrup (may need more if you are using hot curry powder)
For the topping
1 tbsp olive oil (or vegetable oil or ghee)
Handful of fresh curry leaves
1 jalapeno or Thai chili, thinly sliced
2 tbsp currants
2 – 3 tbsp pumpkin seeds
Directions
1. Preheat the oven to 450f
2. Place the cauliflower in a bowl and add the curry powder, oil, salt and maple syrup – toss to coat well
3. Heat up a cast iron pan and when smoking, add the cauliflower in one layer (you may have to do this in batches if your pan isn’t big enough)
4. Let the cauliflower sear and take on some color – if doing batches – remove and repeat
5. When all the cauliflower has been seared, add all the pieces back to the pan, place in the oven and bake for 12 – 15 minutes
6. While the cauliflower is in the oven, make the topping
7. In a small non-stick pan, add the oil and when warm, toss in the currants, sauté for about 1 minute – they will plump up
8. Add the curry leaves and chilies – stir to cook – about 1 minute, add the pumpkin seeds and stir – about 1 minute
9. Remove from the heat and add the chopped coriander – stir and set aside
10. When the cauliflower is ready, add the topping and serve
Well Why Not! (tips and suggestions)
– Try this with other vegetables – Brussel sprouts, potatoes, carrots etc.
– You can add anything you like to the topping – sesame seeds, sliced almonds, raisins, dried methi leaves, dried red chillies, garam masala, turmeric, cilantro – be creative – just like the taste and smell of anything you are adding to the topping
