Hurry Curry Cauliflower Food

HURRY CURRY CAULIFLOWER

Steps:

• Heat the canola oil in a heavy skillet over medium heat. Crush the cumin seed with the coriander seed and add to the pan. Add the curry powder, ginger, and garlic to the pan. Cook these spices, stirring until the oil colors and the spices are fragrant. Add the cauliflower florets to the pan and toss to coat.
• In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar, sugar, and pickling salt. Shake to combine.
• Once the cauliflower is slightly tender, add it to a glass jar. Pour the pickling liquid over the cauliflower, filling to the top of the jar. Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly.

CURRY CAULIFLOWER PIZZA

Steps:

• To make a quick version of chutney, aka "jack up your jam," mix the apricot jam with the ginger, lime juice, turmeric, vinegar, cayenne, cloves, a pinch salt and a few cranks of ground pepper.
• For the Swiss fondue sauce: Add the butter and cornstarch to a medium saucepan. Turn the heat to medium-high and whisk until melted and bubbling. Add the milk a little at a time and continue whisking until the mixture thickens. Add the cheese, nutmeg and pinch of salt and whisk until melted. Cool until ready to use.
• For the curry cauliflower: Preheat the oven to 375 degrees F.
• Slice the cauliflower in half, and then quarters. Cut into 1/2-inch slices. (There will be smaller florets that fall or crumble off but keep those with the slices.) Set the cauliflower on a wide pan or baking sheet.
• Drizzle oil all over the cauliflower and make sure to get it on both sides. Sprinkle salt all over on both sides. Add pepper on top of each slice. Sprinkle cumin and fennel seeds all over.
• Cover with a lid or foil.
• Bake the cauliflower for 20 minutes. Remove the foil, then sprinkle the curry powder over the cauliflower and add the chile, gently tossing to combine. Bake, uncovered, until the cauliflower is tender but not too soft, another 10 to 15 minutes. Squeeze lime juice over the top and set aside to cool.
• Preheat oil in a deep fryer to 375 degrees F. Line a plate with a paper towel.
• Add the curry leaves to the oil and fry, in batches if needed, until crispy, about 15 seconds. Drain on the paper towel.
• Spread some of the cooled Swiss fondue sauce over each naan. Spoon some of the curry cauliflower over each pizza and top each piece with about 1 tablespoon grated Gruyere. Place on a sheet pan. Warm in the oven until the cheese has melted, 3 to 5 minutes. Drop about 4 to 5 spoonfuls of chutney around each piece of naan pizza and top with the fried curry leaves.

CURRY IN A HURRY

Steps:

• Heat the oil in a pan, add onion and fry until they colour. Crush the garlic into the pan, add ginger and chilli; cook briefly. Add tomatoes and a quarter of a can of water and bring to the boil. Simmer for 2 mins, add prawns or chicken and gujarati masala, cover and cook for 2-3 mins for prawns and 5-6 mins for chicken.
• Reduce the heat to a simmer, then stir in the yogurt, a tablespoonful at time. Sprinkle with coriander and serve with warm garlic and coriander naans and a crisp salad of cucumber, shredded lettuce, sliced red onion and wedges of lemon.

CAULIFLOWER CURRY

Steps:

• Heat a wok over a high heat. Add the fenugreek, coriander, cardamom seeds and curry leaves, and toast for 2 mins or until starting to brown and release their aromas. Remove and grind to a powder using a pestle and mortar or spice grinder.
• Return the wok to the high heat and add the oil. Add all the spices (including the ones you just ground) and cook for 1 min, then add the ginger, garlic, chilli, onion and 1 1/2 tsp salt, and stir-fry for 5 mins.
• Add the cauliflower, toss with the other ingredients so it's well coated, then stir-fry for 7-10 mins or until it starts to soften. Add the tomatoes and stir-fry for another 3-5 mins or until they start to break down.
• Pour in the coconut milk and cook over a medium heat, stirring, for 15-20 mins until the cauliflower is tender and the sauce has reduced. Squeeze over the lime juice and check for seasoning. Can be made a day ahead - pour in the coconut milk, reduce by half, then leave to cool and keep in the fridge.