Photography: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
8 servings (serving size: 1 cup)

Cooking the cauliflower covered releases enough liquid to steam it and creates a sauce with the spices, yogurt, and tomato.

How to Make It

Heat the oil in a Dutch oven over medium-high heat. Add onion and ginger; cover and cook 3 minutes, stirring frequently. Reduce heat to medium. Add Mild Curry Powder and garlic; cook 30 seconds, stirring constantly. Add cauliflower and next 4 ingredients (cauliflower through salt), stirring well to combine. Bring to a boil (yogurt will curdle); cover, reduce heat, and simmer 20 minutes or until cauliflower is tender. Serve with lemon wedges and cilantro sprigs, if desired.

Ratings & Reviews

portland's Review

runcantrell
April 03, 2010
very disappointing dish. flavor is just not there. easy enough to make but the deep, rich flavors i associate with indian food is missing.

runcantrell's Review

portland
January 25, 2010
This recipe was a little less interesting that I thought. Easy to make, and serves as a healthy side dish, but I wasn't wowed by it.

GayleR's Review

GayleR
July 03, 2009
This smelled great and tasted horrible. Very bitter. I threw out my portion and the leftovers. My husband ate his and felt sick afterwards. I'm not sure if the problem was the recipe itself or the garden cauliflower that we used.