{"id":6631,"date":"2014-10-22T08:01:11","date_gmt":"2014-10-22T14:01:11","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=6631"},"modified":"2014-10-22T08:01:11","modified_gmt":"2014-10-22T14:01:11","slug":"cauliflower-coconut-curry","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2014\/10\/22\/cauliflower-coconut-curry\/","title":{"rendered":"Cauliflower Coconut Curry"},"content":{"rendered":"

The Fine Cooking magazine from October\/November has a nice feature on cauliflower. \u00a0It includes ways to prep and prepare it along with a few recipes. \u00a0This tart <\/a>is one of those recipes. \u00a0This curry is another. \u00a0I have a thing for coconut and curry, and so I was drawn to this recipe immediately. \u00a0I also love to find satisfying vegetarian dishes that we can work in to our meal schedule. \u00a0My husband didn’t miss the meat at all. \u00a0This one is a keeper.<\/p>\n

\"Cauliflower<\/a><\/p>\n

There is quite a bit of chopping to be done, but it can all be done in advance and refrigerated until you’re ready to cook. \u00a0Once that is taken care of, this dish comes together easily. \u00a0You’re looking at 45 minutes cooking time in all, but more than half of that is simply simmering time. \u00a0Thanks to that simmering time your house will smell amazing. \u00a0The only downside there is that it will smell that way for hours, and waking up to the smells of curry you ate the night before isn’t amazing. \u00a0But it is worth it!<\/p>\n

\"Cauliflower<\/a><\/p>\n

This reheats really well, so it’s a good choice for those of you cooking for one or two. \u00a0This will feed you for a couple of meals, and that’s definitely something I look for in a recipe these days. \u00a0I love leftover night.<\/p>\n

The spices are warm and subtle. \u00a0The first taste is sweet and then the heat hits you at the end but is still more warm than spicy. \u00a0I didn’t have black mustard seed, so I didn’t use them and I thought this was still wonderful. \u00a0The coconut milk tones down the heat and adds sweetness as well as welcomed creaminess. \u00a0I used a whole jalapeno with a few seeds and it wasn’t overwhelming at all. \u00a0If you want it spicy make sure to use more of the seeds and membrane or even add a second jalapeno.<\/p>\n

\"Cauliflower<\/a> \"Cauliflower<\/a><\/p>\n

The garnishes are necessary, in my opinion. \u00a0The yogurt is a nice cool contrast to the warm curry, the cilantro is the perfect herb to compliment the spices and the cashews add richness and crunch. \u00a0We ate this with warm naan which is perfect for soaking up the sauce. \u00a0Serving this on top of rice would also be delicious (and stretch it a bit). \u00a0I hope you try this dish! \u00a0My mouth is watering right now as I think about it and I’m considering getting some out of the fridge…and it’s 8 in the morning. \u00a0So you know it’s good.<\/p>\n

\"Cauliflower<\/a><\/p>\n

Cauliflower Coconut Curry<\/h3>\n

From Fine Cooking<\/a><\/p>\n

Ingredients<\/em><\/p>\n