1 whole medium onion, chopped
3 garlic cloves, minced
1/2−1 serrano chile, seeds removed and finely chopped
2 teaspoons curry powder
1 pound ripe roma tomatoes, seeded and chopped
or 1 can (14 1/2−ounces) chopped tomatoes in juice
1 medium cauliflower, rinsed and cut into even size florets
salt and freshly ground black pepper for seasoning
1/2 cup chopped cilantro
Grease the bottom of large saucepan with non−stick spray. Heat the pan over moderately−high heat for a few minutes. Add the onions and cook for 3−4 minutes stirring frequently. Add the garlic, serrano chile, and curry powder. Cook for a minute longer. Add the tomatoes and cauliflower. Stir to combine and blend the seasonings. Cover, reduce heat, and simmer for 15−20 minutes until the cauliflower is very tender. Season with salt and pepper to taste. Garnish with chopped cilantro.
Curried Cauliflower 26