Curry On!

I was inspired by this week’s lesson on Indian cooking.  I decided to make curry cauliflower for shabbat.  It turned out so tasty!  (I happen to LOVE curry).  All my guests were raving about the intense and savory curry flavor.  Use the extra curry oil for dressing, roasting or just dipping!

Curry Garlic Roasted Cauliflower

2 Heads Garlic, whole and peeled
2 Oz. Olive Oil
1/8 tsp. Salt
½ Oz. Curry
1 TBS. Turmeric
1 Bay Leaf
1 Thyme Sprig
8 Oz. Oil
8 Oz. Olive Oil
2 Head Cauliflower, cut in uniform pieces
Oil:  Sweat garlic in the 2 oz. of  olive oil and add salt.  Add all of the ingredients except the oil (8 oz of each) for 2 minutes.  Add the 8 oz of canola oil and 8 oz. olive oil.  Simmer and let sit for 30 minutes. 
Cauliflower: Cover a little of the cauliflower in the curry oil and roast for 30 minutes.
Print Friendly

9 thoughts on “Curry On!”

  1. Great question Tali! When a recipe calls for "sweating", it means to put uniform cut vegetables in a pan with minimal fat or oil. The end result is not to brown the vegetables, but to get them hot and have their cell walls break to release the moisture inside them. When done, it will look translucent and wet. The sweating process brings out a milder, softer taste and texture in the vegetables. It is usually done on medium heat on the stove. The pan or pot may be covered to sweat the vegetables quickly, otherwise, keep your eye on the pan and stir occasionally. The point is NOT to brown them. Thank you for reading!

  2. I would love to make this for me and my husband. Your recipe indicates 2 oz Extra Virgin Olive Oil, 8 oz oil, and 8 oz Extra Olive Oil. This seems like a lot of oil…what is the correct amount? Thanks for your help!

Comments are closed.