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Curried Cauliflower

Recipe bySandylou

Curried Cauliflower


1 large head Cauliflower, cut into small florets
2 large Carrots, cut into 1/2″ thick diagonal slices
2 tablespoons Olive Oil
1 medium Onion, chopped
1 tablespoon fresh Ginger, finely chopped
2 cloves Garlic, minced
1 tablespoon unbleached All-Purpose Flour
2 teaspoons Curry Powder
1 cup Chicken Broth (Vegetable Broth if desired)
2 tablespoons Dry White Wine
1 can (19 ounces) Chickpeas, rinsed and drained
1/2 cup fresh Cilantro, chopped



Place a steamer basket in a large saucepan with 1/2″ of water. Place the cauliflower and carrots in the steamer. Bring to a boil over high heat. Reduce the heat to medium, cover, and cook for 10 minutes, or until tender. Place the in a bowl to keep warm. Rinse and dry the saucepan.

Heat the oil in the same saucepan over medium heat. Add the onion, ginger, and garlic. Cook, stirringly frequently, for 3 minutes, or until soft.

In a cup, combine the flour and curry powder. Add to the saucepan and cook, stirring, for 1 minute. Gradually stir in the broth and wine and bring to a boil. Reduce the heat to low and simmer, stirring frequently, for 5 minutes, or until the sauce is lightly thickened.

Add chickpeas and cook, stirring, for 3 minutes, or until heated through. Add to the vegetables in the bowl and toss gently just until combined. Sprinkle with cilantro for garnish



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