I've been thinking about cauliflower curry for a couple of days (but Thai takeout and dinner with friends last night jumped ahead in line). Tonight's recipe started with one I found online (as they often do) on a blog called Oven Love. I made a few changes: omitted the potatoes (due to the large size of my cauliflower), added freshly grated ginger, coconut milk, and some cayenne pepper for a little spice. Here's how it went:
1 onion, chopped
2 cloves garlic, minced
2 Tbsp. curry powder
1/2 tsp. sea salt
1/2 tsp. ground cayenne pepper
1/2 tsp. fresh ginger, grated
3 cups veggie stock
6 oz. tomato paste
1 cup dried lentils
1 head of cauliflower, cut into florets
1 cup coconut milk (not lite)
Heat about 1 Tbsp. olive oil in a pot over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Add spices (including ginger) and stir and cook 2 minutes. Add tomato paste, lentils, and cauliflower. Stir, increase heat, and bring to a boil. Cover, reduce heat, and allow to simmer 10 minutes.
Stir in coconut milk. Recover and continue to cook for 20-30 minutes, until cauliflower is tender. Serve over rice.
We had ours over red rice, garnished with fresh kale from the garden.