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Curried cauliflower

1
Points® value
Total Time
37 min
Prep
12 min
Cook
25 min
Serves
6
Difficulty
Easy

Ingredients

Olive oil

1 Tbsp

Uncooked onion

1 medium, chopped

Garlic

3 large clove(s), minced

Ground cumin

2 tsp

Curry powder

2 tsp

Table salt

1 tsp

Cayenne pepper

⅛ tsp

Cauliflower

1 head(s), medium, cut into small florets

Water

1½ cup(s)

Sherry vinegar

2 tsp

Instructions

  1. Heat oil in Dutch oven over medium-high heat. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic, cumin, curry powder, salt, and cayenne; cook, stirring, until fragrant, about 30 seconds.
  2. Add cauliflower to Dutch oven and stir until coated with spice mixture. Stir in water and bring to boil. Reduce heat and simmer, covered, stirring occasionally, until cauliflower is tender 8–10 minutes. With slotted spoon, transfer cauliflower to serving bowl. Keep warm.
  3. Bring cooking liquid to boil; boil until reduced to 1/2 cup, about 4 minutes. Stir in vinegar. Spoon over cauliflower.
  4. Per serving:1 cup

Notes

Over time spices lose their potency and therefore their flavor. As a basic rule, whole spices stay fresh for 3 to 4 years, while whole ground spices stay fresh for about 1 year.

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