Cauliflower Curry

Imagine sharing food off your plate with a co-worker. Yes, definitely pre-covid days 😅 !

I met my hubby at work. I always felt so comfortable and HAPPY 😃 being around him from the first time I saw him. I remember sharing a meal with him before we even realized we were falling 😍 for each other. At a corporate function for dinner, we sat a seat apart and examined the plates in front of us. I eyed the delicious steak on his plate while he eyed the veggies on mine. When I stated that I didn’t care for veggies, he seemed quite shocked and then amazed 😳 at how much meat I consumed with gusto. So, I did the only polite thing I could think of, I offered him my veggies. Then I proceeded to reach over the co-worker between us (HR director 😂 !!) to dish my untouched veggies onto his plate.

I’ve come a long way since then. With his *ahem* encouragement 🙄, I’ve learnt to really like them. I actually eat salads for lunch now 😇 with a TON of salad dressing, thank you very much! I realized that it really comes down to how they are spiced. Yes, I’m one of those people who does need spices on my veggies to eat them. So, here’s a recipe for cauliflower curry that I absolutely LOVE❤️ . It’s made with my mom’s mouthwatering Potato and Egg fry seasoning kit with a few adjustments to cater to the delicate texture of cauliflower. I love how simple it is to make. It's gluten-free, keto friendly and a vegan recipe for those on a plant based diet. Most of all, I still can’t believe 😳 I’m actually eating my veggies AND loving it.

So why not give it a try ⁉️ I think you’ll love❤️ it too!

Ingredients:

Cauliflower: 4-5 cups of florets

Olive oil: 3 Tablespoons

Onion: 1 cup finely diced; preferably purple or yellow

Tomatoes: 1 ½ cups diced

Potato and Egg Fry Seasoning kit: 1 kit from Anar Gourmet Foods, based on my lovely 💕 mom’s recipe

Cilantro: ½ cup fresh leaves, washed and rough chop (optional)

Jalapeño pepper: ½ thumb sized finely diced (optional)

Note: I did not use a jalapeño when I made this dish, as it is quite spicy without the jalapeño. However, please feel free to add some if you like it spicy HOT.🔥

Recipe:

1. Heat oil in quart pot over medium heat.
2. Add onions & jalapeño (optional), sauté for 5-7 mins till onions are golden brown or edges start to curl in.
3. Add spices from seasoning kit. Mix for 1-2 mins till spices stick to onions.
4. Add tomatoes, simmer until soft about 3-5 mins.
5. Add cauliflower florets and mix well.
6. Cover pot with tight fitting lid, let simmer for 8-10 mins till fork tender. Make sure you check cauliflower at 8 min mark for desired texture, so it’s not too mushy.
7. Sprinkle cilantro (optional), mix well.

Serve with rice, naan, chapatis or alongside a main entrée for a keto friendly meal. Download the recipe HERE.

 A big thanks to my wonderful neighbors, Bonnie and Greg A. in PA for their detailed feedback when doing a taste test for this meal 💕. TWICE!!

 Enjoy!!