Ginger-Curry Cauliflower

This dish needed something, a little kick or pep. It was kind of bland, especially for having all of those spices in it! My two kids liked it, and we thought it was okay, although I have to say that the little bit of leftovers I had that I ate for lunch the next day, were way better. Maybe it has to sit for a bit?

rating: 7

Ginger-Curry Cauliflower
(Real Simple)

serves 4
time needed: 20 min.


1 head cauliflower, broken into florets
2 tbsp olive oil
1 tbsp unsalted butter
2 tsp grated fresh ginger
2 tsp curry powder
1 tsp turmeric
1/4 tsp kosher salt
1/4 cup fresh bread crumbs
1/4 cup chicken broth (I used vegetable broth)
1 tbsp fresh parsley, chopped (I omitted)


Bring a large pot of salted water to a boil. Add the cauliflower and cook until crisp-tender, about 5 minutes. Drain.
Heat the oil and butter in a large skillet over medium-heat. Add the ginger, curry powder, turmeric, and salt and cook for 1 minute, stirring frequently. Add the bread crumbs and cook another minute. Add the broth and cauliflower and cook until all the liquid is absorbed, about 3 minutes. Remove from heat, add the parsley, and toss well.


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One Response to Ginger-Curry Cauliflower

  1. Deena Kakaya says:

    Looks lovely and rich with masala x

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