This was the third dish we had with our Indian Curry Dinner - an easy tasty side dish to accompany any Indian Meal. Cauliflower is one of those perfect vegetables that works so well with curry. Yams would also be lovely in this dish as well.
Half of a large head of organic cauliflower, breaking off into florets
1 small diced onion
1 diced tomato
1 tsp. curry powder (or more if you like extra heat)
1 tsp. minced fresh ginger
1 bay leaf
3/4 cup frozen peas
1/2 cup chicken stock (or vegetable stock would be fine too)
salt and pepper to taste
Heat up a medium sized sauce pan on medium heat. Add in a good drizzle of olive oil to the pan. Saute the diced onion to sweat out, about 5 minutes. Add in the tomato, ginger, salt and pepper, curry powder and bay leaf. Saute stirring occasionally for another 5 minutes. Add in the cauliflower florets, chicken stock, stirring to combine. Turn down to a low simmer, cover and cook about 15 minutes until the cauliflower is tender. Add in the peas, just to heat through, 2-3 more minutes. Remove the bay leaf, and adjust for seasonings.