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?
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.