CAULIFLOWER & POTATO CURRY
Add some spice to your midweek meal with this one-pan vegetarian main course
Provided by Barney Desmazery
Categories Dinner, Main course
Time 55m
Number Of Ingredients 15
Steps:
- Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.
- When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.
Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.15 milligram of sodium
CAULIFLOWER CURRY
This vegan Cauliflower Curry is the ultimate comfort dish bursting with robust Indian spices and sweetened with coconut milk! It's a healthy easy dinner idea.
Provided by Yumna Jawad
Categories Main Course
Time 50m
Number Of Ingredients 17
Steps:
- Heat the oil in a large, heavy pot. Add the onions and cook until they're soft and translucent, about 5 minutes. Add the garlic, ginger, and cilantro; and saute until fragrant, about 1 minute.
- Add the cauliflower and potatoes along with the red curry paste, curry, turmeric, coriander and cumin. Season with salt and pepper and saute for 5 more minutes until the vegetables are well coated with the curry paste and dish becomes very fragrant.
- Next, add the canned tomatoes with their juices, chickpeas and coconut milk along with 2 cups of water.
- Bring to a boil, then turn the heat to low. Simmer for 30 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender and the sauce thickens.
- Serve over rice and garnish with cilantro and lime slices, if desired
Nutrition Facts : ServingSize 1 g, Calories 271 kcal, Carbohydrate 29 g, Protein 8 g, Fat 16 g, SaturatedFat 11 g, Sodium 319 mg, Fiber 8 g, Sugar 6 g
CURRIED CAULIFLOWER-POTATO SOUP
Roasted cauliflower and onions add incredible flavor to this easy curried cauliflower soup, and a potato thickens it up a bit.
Provided by Porchdog
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper; mix to coat.
- Place in the preheated oven and roast until cauliflower is browned and cooked, but not too soft, about 25 minutes.
- While cauliflower is roasting, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Add stock and increase heat to medium; bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
- Remove cauliflower and onions from the oven. Place 1 cup cauliflower in a bowl and set aside. Add remaining cauliflower and onions to the soup. Return soup to a simmer and cook until flavors have melded, about 5 minutes.
- While soup is simmering, place almonds in a dry skillet over low heat. Cook, stirring frequently, until golden, 3 to 5 minutes.
- Puree soup with an immersion blender until smooth. Adjust seasoning as needed. Ladle into bowls, add reserved cauliflower, and top with toasted almonds.
Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.4 g, Cholesterol 15.3 mg, Fat 18.7 g, Fiber 9.4 g, Protein 8.2 g, SaturatedFat 5.4 g, Sodium 967.2 mg, Sugar 8.4 g
SWEET POTATO-CAULIFLOWER CURRY
Enjoy Indian cuisine? This flavorful vegetarian curry dish is a simple-to-make supper for six.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 19
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring frequently, until tender. Add garlic; cook 1 minute. Stir in remaining curry ingredients except cornstarch and cold water. Reduce heat to low. Cover; cook 30 minutes or until vegetables are tender.
- Uncover; increase heat to medium-high. In small bowl, blend cornstarch and cold water until smooth paste forms. Stir cornstarch mixture into curry. Cook uncovered 5 to10 minutes, stirring frequently, until thickened and bubbly.
- Meanwhile, in 1-quart saucepan, heat rice, water and butter to boiling. Reduce heat. Cover; simmer about 30 minutes or until rice is tender and water is absorbed.
- Serve curry in individual deep bowls. Top each serving with about 1/4 cup hot cooked rice, almonds, green onions and cilantro.
Nutrition Facts : Calories 400, Carbohydrate 40 g, Cholesterol 0 mg, Fat 4 1/2, Fiber 7 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 11 g, TransFat 0 g
CURRIED CAULIFLOWER-SWEET POTATO SOUP
A comforting bowl of curried cauliflower-sweet potato soup with tremendous flavor for those gloomy nights. Garnish with a dollop of sour cream or plain yogurt and top with chopped cilantro or parsley, if desired.
Provided by Stephy13
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a large pot over medium heat. Add onion, garlic, salt, and pepper; saute until onions are nicely browned, 5 to 7 minutes. Stir in curry powder, cumin, and cinnamon. Increase heat to medium-high, add water and chicken broth, and bring to a boil. Add sweet potatoes and cauliflower, reduce heat, and simmer until vegetables are tender, 25 to 30 minutes.
- Puree soup with an immersion blender until nice and smooth, adding more water if too thick for your liking. Cook until heated through, 3 to 5 minutes.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 49.4 g, Cholesterol 10.1 mg, Fat 3.6 g, Fiber 8.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 666.5 mg, Sugar 11.4 g
SWEET POTATO AND CAULIFLOWER THAI CURRY
Provided by Heavenlynn Healthy
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Start by peeling and chopping the sweet potato and carrots. Slice the red bell pepper, remove the seeds and chop into bite-sized pieces. Finely chop the unpeeled ginger. Take out the peas and let them sit outside in a bowl until they are used at the end of the cooking process.
- Heat up the olive oil in a large saucepan or wok. Once the oil is hot, add the ginger and curry paste and sauté for about one minute. Then add the carrots, red bell pepper and cauliflower and sauté everything for another 10 minutes.
- Now add the sweet potatoes, coconut milk, tamari and the ground coriander and ginger, and let the whole curry simmer on medium heat for about 40 minutes.
- While the curry cooks, boil the brown rice. It usually takes 25 to 30 minutes until it's ready. While the curry and rice boil, wash and finely chop the coriander.
- Once the sweet potatoes are fork tender, reduce the heat to low, and add the washed spinach and if you are using peas, add the peas now. Allow the spinach to wilt before sprinkling with a handful of cilantro and serving the curry with the brown rice. Depending on your taste, you might want to add more tamari or spices.
SWEET POTATO AND CAULIFLOWER SOUP
Steps:
- Prep all the vegetables, reserving the 2 cups mini cauliflower florets.
- Heat the olive oil in a large saucepan. Cook the garlic, onion and carrot over medium heat until the onion is translucent, about 8 minutes.
- Add the sweet potatoes and the large cauliflower chunks, along with the stock, 3 large pinches of sea salt and the bay leaf.
- Bring to a boil, cover, and lower the heat. Simmer for 30 minutes.
- Discard the bay leaf. Add the chopped thyme and remove the pan from the heat.
- Puree with mixture in a vertical blender until it's smooth.
- Adjust the seasoning and add the reserved cauliflower florets.
- Return to the soup to medium-low heat and cook until the florets are tender, about an additional 10 minutes.
- Garnish with chopped parsley or cilantro before serving.
Nutrition Facts : Calories 134 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 1 g, Sodium 1020 mg, Sugar 9 g, Fat 5 g, ServingSize 4-6 bowls (4-6 servings), UnsaturatedFat 0 g
CURRIED CAULIFLOWER SWEET POTATO SOUP
A vegan slow cooker curried cauliflower sweet potato soup that is easy to make and is the perfect lunch or supper for chilly fall and winter days.
Provided by Gwen Leron
Categories Main Course
Time 6h45m
Number Of Ingredients 11
Steps:
- Add the cauliflower, sweet potatoes, carrots, onions, garlic, and broth to the slow cooker. Set to low and let cook for 6 hours. (If you are in a rush, set to high and cook for 3 1/2 - 4 hours or until vegetables are soft)
- Once cooked, puree with an immersion blender until the soup is smooth.
- Add in the coconut milk, 1 tsp of curry, and the cumin. Blend again making sure that all spices are incorporated. If you'd like, add more curry to taste. Season with salt, to taste.
- Allow the blended soup to cook on low for another 30 minutes.
- If using coconut milk for garnish, drop a tablespoon of coconut milk in the center of each bowl of soup.
Nutrition Facts : Calories 160 kcal, Carbohydrate 28 g, Protein 4 g, Fat 4 g, SaturatedFat 3 g, Sodium 344 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving
CAULIFLOWER-SWEET POTATO CURRY
Hunks of sweet potato and cauliflower soak up a creamy sauce of garlic, ginger, onion, coconut milk, and red curry paste in this colorful vegetarian main. In the last moments of cooking, a heap of green goodness, including baby spinach, edamame, and zucchini, hits the scene, followed by a blast of cilantro and lime juice.
Provided by Shira Bocar
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 1h
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium. Add onion, garlic, and ginger, season with salt, and cook, stirring occasionally, until onion is tender, 4 to 6 minutes. Add curry paste and cook, stirring, 2 minutes. Add coconut milk and 1 cup water, along with cauliflower and sweet potato. Bring to a boil, then reduce heat to medium-low and partially cover.
- Simmer until cauliflower is tender, about 15 minutes. Add zucchini and edamame; return to a simmer, then partially cover and cook until zucchini is tender, 4 to 5 minutes. Stir in spinach and cook, uncovered, until bright green and just wilted, 1 to 2 minutes. Season to taste. Serve over grains, with cilantro and a squeeze of lime.
CURRIED CAULIFLOWER AND APPLE SOUP RECIPE
Creamy cauliflower and sweet apples are pureed with honey, garlic, and hearty seasonings to yield a luscious side of apple soup!
Provided by Helma Winkelmann
Categories Soup
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large soup pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until soft, about 4 minutes. Add the curry powder and cinnamon and cook a few minutes more.
- Add the cauliflower, apple, chicken broth, salt and pepper. Bring to a boil, and then turn the heat down to a simmer. Cover the pot and cook for about 20 minutes, or until the cauliflower is tender.
- Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Stir in the honey and heavy cream. Bring the soup to a simmer, and then taste and adjust seasoning with salt, pepper and more honey. (For a sweeter soup, you'll need 2-3 tablespoons more honey). Keep the soup warm while you prepare the garnish.
- For the garnish, toss the diced apples with the curry powder. Ladle the soup into bowls and top with a spoonful of curried apples.
- Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
- Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.
Nutrition Facts : Carbohydrate 46.99g, Cholesterol 18.11mg, Fat 12.58g, Fiber 13.11g, Protein 16.00g, SaturatedFat 4.84g, ServingSize 6.00, Sodium 434.54mg, Sugar 0.00, UnsaturatedFat 5.61g
ROASTED CAULIFLOWER & POTATO CURRY SOUP
In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush. A little tomato sauce and coconut milk give the broth a rich, silky texture. Serve with a dollop of sour cream or yogurt, if desired.
Provided by Danielle Centoni
Categories Healthy Vegan Vegetable Soup
Time 1h30m
Number Of Ingredients 22
Steps:
- Preheat oven to 450 degrees F.
- Combine coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne in a small bowl. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of the spice mixture and toss again. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15 to 20 minutes. Set aside.
- Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown, 3 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, 3 to 4 minutes. Add garlic, ginger, chile and the remaining spice mixture. Cook, stirring, for 1 minute more.
- Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add broth, potatoes, sweet potatoes, lime zest and juice. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, 35 to 40 minutes.
- Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Serve garnished with cilantro and chiles, if desired.
Nutrition Facts : Calories 272.3 calories, Carbohydrate 33.4 g, Fat 14.8 g, Fiber 7.2 g, Protein 5.3 g, SaturatedFat 10.1 g, Sodium 509.4 mg, Sugar 8.3 g
RED CURRY SWEET POTATO SOUP
Make and share this Red Curry Sweet Potato Soup recipe from Food.com.
Provided by ImPat
Categories Yam/Sweet Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a saucepan over high heat and add the brown onion and garlic cloves and cook for 2-3 minutes.
- Add finely grated ginger and red curry paste and cook for 1-2 minutes.
- Add the chopped sweet potato and chicken stock and cook for 15 minutes.
- Add the coconut cream and bring back to a simmer.
- Blend with a hand held blender (or transfer to a processor - if you do this return to the pot to heat back up) until smooth.
- Divide between bowls and decorate with coriander leaves.
Nutrition Facts : Calories 618.1, Fat 18.7, SaturatedFat 12.8, Cholesterol 7.6, Sodium 528.5, Carbohydrate 102.6, Fiber 8.3, Sugar 53.8, Protein 11.7
CURRIED CAULIFLOWER SOUP
Creamy, vegan cauliflower soup made with coconut milk and spiced with Thai curry paste. This healthy, comforting soup recipe is perfect for chilly days.
Provided by Cookie and Kate
Categories Soup
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees Fahrenheit. Toss the cauliflower with enough coconut oil to lightly coat it (up to 3 tablespoons). Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25 to 30 minutes.
- In a Dutch oven or large, heavy-bottomed pot over medium heat, warm 1 tablespoon of the coconut oil until shimmering. Add the onion and a dash of salt and cook, stirring occasionally, until the onion is turning translucent, about 3 minutes. Add the curry paste and lemon zest and stir to incorporate. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.
- Add all of the roasted cauliflower stems and half of the florets to the pot. Add the vegetable broth, coconut milk and sugar. Bring the mixture to a gentle simmer, stirring occasionally. Continue simmering for 5 to 10 more minutes to meld the flavors, reducing heat as necessary to maintain a gentle simmer. Remove the pot from the heat.
- Let the soup cool for a few minutes, then carefully use an immersion blender to blend until smooth. (Or transfer the soup in small batches to a blender, blending until each batch is smooth. Don't ever fill your blender past the maximum fill line, and beware of the steam escaping from the lid.)
- Stir in 1 teaspoon vinegar and salt and pepper, to taste. If the soup needs more acidity, stir in 1 to 2 additional teaspoons of vinegar, to taste. Ladle the soup into 4 bowls. Top each with 1/4 of the cauliflower florets, a sprinkle of basil and chives and hot peppers (if using).
Nutrition Facts : Calories 221 calories, Sugar 4.3 g, Sodium 428.8 mg, Fat 19.4 g, SaturatedFat 16.5 g, TransFat 0 g, Carbohydrate 9.8 g, Fiber 2.3 g, Protein 3.1 g, Cholesterol 0 mg
CURRIED CAULIFLOWER SWEET POTATO SOUP
This soup is easy to make in under 30 minutes, budget-friendly and full of beautiful flavour. It's also great to make ahead of time as the flavours only improve after a day or two.
Provided by Deryn Macey
Categories Soup
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Cook the garlic and onions in a couple tablespoons of the vegetable stock for 5-6 minutes over medium heat. Stir often.
- Stir in the curry powder and red pepper flakes and cook for 2-3 more minutes. Add more broth as needed if the pan starts to dry out.
- Add coconut milk, vegetable stock, sweet potato, sugar, lime and cauliflower.
- Simmer lightly, uncovered, until the sweet potato is cooked through and very soft, approximately 15-20 minutes. Turn off the heat.
- Carefully transfer the soup to a blender and processor until smooth then pour back into the pot. Alternatively, use an immersion blender right in the pot.
- Stir in the green peas and season with salt and pepper, to taste.
- Serve right away topped with fresh cilantro and another spritz of lime juice, if desired.
- Leftovers can be stored in a sealed container in the fridge for up to 5 days or frozen for up to 2 months.
Nutrition Facts : ServingSize 1/6th of recipe, Calories 288 calories, Sugar 12 g, Sodium 491 mg, Fat 14 g, Carbohydrate 36 g, Fiber 7 g, Protein 7 g
SWEET POTATO CAULIFLOWER CURRY (30 MINUTES!)
A cauliflower sweet potato curry inspired by aloo gobi with sweet potatoes and roasted cauliflower! Simple ingredients and 30 minutes required for this delicious, hearty plant-based meal!
Provided by Minimalist Baker
Categories Entree
Time 30m
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or more baking sheets if increasing batch size). Add cauliflower and season with oil (or water), curry powder, and sea salt.
- Toss to combine and bake for 15-20 minutes or until golden brown and slightly crispy on the edges. Set aside.
- In the meantime, heat a large pot over medium heat. Once hot, add water or oil, shallot, ginger, and garlic. Sauté for 2 minutes, stirring frequently.
- Add curry paste and stir to combine. Cook for 1 minute. Then add sweet potatoes, curry powder, and salt. Stir to coat and cook for 2 minutes uncovered.
- Add tomatoes, coconut milk, and coconut sugar and stir to combine. Increase heat to medium high until it reaches a very low boil. Then reduce heat to low or medium low (until simmering). Cover and cook for 15-20 minutes or until sweet potatoes are tender. Stir occasionally.
- In the last minutes of cooking, add lemon juice and stir. Then taste and adjust seasonings as needed, adding more salt for saltiness, curry powder or paste for intense curry flavor, coconut sugar for sweetness, or more lemon juice for acidity.
- Remove lid and turn heat off so the mixture can thicken slightly. To serve, divide roasted cauliflower between serving plates and top with desired amount of curry. Fresh cilantro and lemon juice make an excellent garnish. This dish is great on its own, but it's also delicious with rice, cauliflower rice, or vegan naan.
- Leftovers will keep covered in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat on the stovetop over medium heat (or in the microwave) until hot and bubbly. Cauliflower and curry can be stored together.
Nutrition Facts : ServingSize 1 serving, Calories 485 kcal, Carbohydrate 31.7 g, Protein 7.5 g, Fat 39.9 g, SaturatedFat 32.8 g, Sodium 857 mg, Fiber 8.3 g, Sugar 15.6 g
CAULIFLOWER & SWEET POTATO CURRY SOUP
Make and share this Cauliflower & Sweet Potato Curry Soup recipe from Food.com.
Provided by kelly in TO
Categories Stocks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan sprayed with vegetable spray, heat the oil.
- Sauté the garlic and onion until softened, about 5 minutes.
- Add the curry powder, cinnamon, salt, pepper, cauliflower, stock, sweet potatoesand honey and bring to a boil.
- Cover, reduce the heat and simmer for 25minutes or until the potatoes are tender.
- Transfer to a food processor or blender and purée until creamy and smooth.
- Return to the saucepan and thin with more stock ifdesired.
- Ladle into bowls. Garnish with a dollop of sour cream and cilantro.
Nutrition Facts : Calories 128.9, Fat 2.6, SaturatedFat 0.8, Cholesterol 2.9, Sodium 106.8, Carbohydrate 25.2, Fiber 3.8, Sugar 9.4, Protein 2.6
SWEET POTATO CAULIFLOWER SOUP
A creamy vegan soup made with whole food ingredients and minimal fuss to let the vegetables shine. Perfect for a weeknight.
Provided by Jenn Sebestyen
Categories Entrées
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Take 1 cup of the cauliflower and spread onto a baking sheet. Drizzle the 1 tsp of olive oil (if using) and a sprinkle of salt over the cauliflower and mix well. Spread the cauliflower out into one even layer and bake for 20 minutes. Shake the pan to toss the cauliflower around and bake another 5-10 minutes until the edges start to turn brown.
- In the meantime, in a soup pot over medium heat, sauté the diced onion in 1/4 cup vegetable broth until translucent - about 7-8 minutes. Add more vegetable broth as needed so the onions don't stick.
- Add the garlic, sage, paprika, and turmeric, and sauté 1 minute.
- Add the chopped sweet potato, cauliflower, and remaining vegetable broth. Bring to a boil, then turn down heat to med-low and simmer for 20 minutes until the vegetable are fork tender.
- Using an immersion blender, purée the soup until smooth and creamy. (Alternately, you can carefully transfer the soup to a blender to purée.) Add the coconut milk and stir well. Taste and adjust seasonings, adding salt and pepper, if necessary. If you like a thinner soup, add a bit more vegetable broth or water.
- Serve in individual bowls garnished with a few roasted cauliflower florets.
Nutrition Facts : ServingSize 4 Servings, Calories 310 kcal, Carbohydrate 54 g, Protein 10 g, Fat 7 g, SaturatedFat 6 g, Sodium 313 mg, Fiber 14 g, Sugar 17 g, UnsaturatedFat 1 g
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- Heat a large pot over medium heat and add the olive oil, shallot and a pinch of salt. Cook shallot for 3 minutes and then add garlic and cook for another 1 minute. Next add the potatoes, cauliflower and the spices. Stir and cook for 5 minutes. Add the vegetable stock, bring to a boil, reduce to a simmer and simmer until potatoes and cauliflower are fork tender, about 30-40 minutes.
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- Heat a dutch oven over medium high heat. Add 1 tbsp oil and heat until it shimmers. Add the cauliflower florets, toss to coat in the fat, then saute, stirring occasionally, until the cauliflower starts to brown in places, 10 minutes. Remove with a slotted spoon and set aside. (You can skip this step, but it adds depth).
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