Rating: 4.44 stars
18 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This is a not-too-spicy way to perk up cauliflower.

Recipe Summary test

prep:
10 mins
cook:
31 mins
total:
41 mins
Servings:
4
Yield:
4 main-dish servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat vegetable oil in a large skillet over medium heat. Add cauliflower; cook and stir until lightly browned, 8 to 10 minutes. Transfer cauliflower to a bowl.

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  • Puree onions, tomato, parsley, jalapeno, cumin, coriander, and turmeric together in a food processor. Transfer onion mixture to skillet over medium heat; cook and stir until slightly thickened, 8 to 10 minutes.

  • Return cauliflower to skillet; add chicken broth, garlic, and salt. Reduce heat to medium-low; cook and stir until cauliflower is easily pierced with a fork, 15 to 20 minutes.

Cook's Note:

Use water in place of chicken broth, if desired.

Use canned tomato in place of fresh, if desired.

Nutrition Facts

219 calories; protein 4.8g; carbohydrates 21.2g; fat 14.3g; sodium 343.9mg. Full Nutrition
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Reviews (22)

Most helpful positive review

Rating: 5 stars
04/17/2016
This was down right delicious! The cauliflower smelled great roasting on its own but the smell that came from the food processor when I opened the lid was divine! I was a little disappointed that it lost its pretty color after it cooked some but I got over it pretty quick when I took my first bite. I only cooked the cauliflower for 10 minutes on the last step to keep it a little firmer how we like it but other than that I wouldn't change a thing. Read More
(8)

Most helpful critical review

Rating: 3 stars
05/21/2016
I made this exactly as written except I cut the recipe in half because it's just the two of us. It was definately like nothing I had ever made before. I was really expecting a lot with all the exotic spices. However when it was all said and done I found it very bland. It needed some salt for sure. Probably won't make again. Read More
(2)
18 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/17/2016
This was down right delicious! The cauliflower smelled great roasting on its own but the smell that came from the food processor when I opened the lid was divine! I was a little disappointed that it lost its pretty color after it cooked some but I got over it pretty quick when I took my first bite. I only cooked the cauliflower for 10 minutes on the last step to keep it a little firmer how we like it but other than that I wouldn't change a thing. Read More
(8)
Rating: 3 stars
05/20/2016
I made this exactly as written except I cut the recipe in half because it's just the two of us. It was definately like nothing I had ever made before. I was really expecting a lot with all the exotic spices. However when it was all said and done I found it very bland. It needed some salt for sure. Probably won't make again. Read More
(2)
Rating: 4 stars
08/23/2019
This was a simply and easy dish to make. I served it over plain basmati rice with green beans and carrot. A very “clean” dish! My husband and I thoroughly enjoyed it! Read More
(2)
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Rating: 4 stars
08/01/2019
I doubled the curry powder and added 2/3 chicken stock. Very good and easy way to make this curry. Read More
(1)
Rating: 4 stars
02/28/2018
Tasty. I used tomato sauce. I didn't have chicken broth, so I used pork broth from the other days rib boil, but very good. I kept the salt as it was, even though some of the other reviews said it needed more, dr's orders. Good stuff :-) Read More
(1)
Rating: 3 stars
08/01/2016
We both love curry AND cauliflower so we thought...sounds good! It was find but nothing over the top wonderful. Read More
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Rating: 5 stars
04/23/2021
This was an outstanding dish! I am not usually a cauliflower lover but I think I will be making this a lot! I didn't puree the ingredients but just finely chopped and stirred a lot while cooking and it turned out great. Read More
Rating: 5 stars
06/15/2019
I have tried this twice and loved it both times. Instead of a jalapeno pepper I used a habenero pepper (without seeds) and used ground cardimom powder since I didn't have ground coriander. The second time making it I also added some heavy whipping cream and sugar to make it more saucy. Next time I might try coconut milk instead of the heavy whipping cream. Overall this is a great recipe. Read More
Rating: 5 stars
07/21/2019
This is fantastic! I had plum tomatoes from the garden used 1 1/2 cups then at the end added some cooked chicken. Everyone loved it. Thanks Read More