Just about every time I purchase a head of cauliflower I use half of it and leave the rest in the fridgie. Having only two people in the house causes me to place left over veggies in the fridge. Consequently, within a few days, my entire downstairs REEKS of something foul, which ends up being my cauliflower going bad. It’s sad that it doesn’t last as long as I’d like. After buying cauliflower for my Sweet Chile Roasted Vegetables, I had to come up with an additional recipe to use up the rest of my cauliflower.
101 Cookbooks never fails me. Conveniently, Heidi, the author of the fantastic food blog, posted a cauliflower recipe exactly when I needed it. It was definitely something that I would never have thought up on my own. Thank you, Heidi )
Instead of using olive oil, I used coconut oil to saute the vegetables. Coconut oil reminds me of butter but with a fresh, coconut fragrance that delightfully lingers in the house hours after cooking with it.
Coconut oil can be found at Whole Foods Market. It’s a tad pricey ($6-8 a container), but it lasts a while. If you’re a cook that likes to spice things up in the kitchen, I suggest purchasing unrefined coconut oil.
Coconut Curry Caulifower
Source: 101 Cookbooks
Serves: 2-3 as a side
2 – 3 heads of small cauliflower (or 1/2 head large)
2 tablespoons of unrefined coconut oil
a couple pinches of sea salt
2 tsp. curry powder
1 small bunch of chives, chopped
To prep the cauliflower, remove any leaves at the base and trim the stem. Now cut it into tiny trees not much larger than a table grape. Rinse under running water, and set aside.
Heat the coconut oil and fine grain salt in a large skillet over medium-high heat. When hot, add the cauliflower and stir until the florets are coated. Wait until it gets a bit brown on the bottom, then toss the cauliflower with a spatula. Brown a bit more and continue to saute until the pieces are deeply golden – all told about six minutes. Stir in the curry.
Remove from heat and stir in the chives, and salt to taste. Serve immediately.