Meatless Entrees: Curried Cauliflower

Reading this Vox article about how meat consumption is up got me thinking about my own eating habits. I aspire not to veganism or vegetarianism, but flexitarianism. That is, I’d just like to consume considerably less meat. For various reasons. 1.) I think it’s better for my health. 2.) It’d probably be better for the environment if everybody ate less meat. So I’m making effort include more vegetarian dishes in my cooking repertoire. The process is fraught for me because frankly I cook for someone who straight up doesn’t particularly care for meatless meals (and who also won’t eat any variety of bean), but he also understands that I cannot eat heavy meat-based meals all the time.  In that spirit, I made a cauliflower curry last night that hub seemed to enjoy. So perhaps you ought to try it too!

Curried Cauliflower with Rice

• 1 head cauliflower, cut into small florets
• 1 14 oz. can crushed tomatoes
• 1 1/2-2 tbsp. high quality curry powder (I recommend Penzeys)
• 1 small knob fresh ginger, grated
• 1 large onion, chopped
• 3-4 cloves garlic, minced
• 1 tbsp. (or a tad less) brown sugar (optional)
• veggie or olive oil
• hot cooked rice
• chopped fresh cilantro
• 1 1/2 cups water

1. Preheat oven to 425. Toss cauliflower florets with a tiny bit of salt and plenty of oil to coat. Roast for 30 minutes.
2. Meanwhile, heat 2 heaping tablespoons of oil in deep skillet. Season onions liberally with salt and pepper and saute ’til they become almost black. (This step is crucial, don’t skip it.)
3. Stir in garlic, ginger, and curry powder, stirring ’til garlic becomes fragrant.
4. Pour in the water,  and tomatoes, along with the optional brown sugar.
5. Add the roasted cauliflower, giving everything a good stir.
6. Let simmer uncovered until the sauce thickens and the flavors have a chance to combine. (I’d give it at least 10-20 minutes.)
7. Serve over hot cooked rice topped with chopped fresh cilantro.