Cauliflower gets a quick dip in boiling water and a coating of fragrant curry.
I am a very nurturing person. This helps explain my joy in feeding people. I love nothing more than being stopped on the street and thanked by people for making their meals at home or in the office more pleasurable. And, in many cases, even making their lives healthier.
I cherish the times people come up to me in the supermarket and tell me they have lost weight using my recipes, or they wave a bunch of kale at me and tell me I taught them to like this vegetable. This direct contact with readers inspires more authentic vegetarian recipes for you, such as this curry-roasted cauliflower and three pepper dish.
Most cooks never think about roasting cauliflower or broccoli. Blanching the vegetable for a moment in boiling water helps the curry spices to permeate this cruciferous vegetable and absorb more flavor. Then, the high heat of the oven caramelizes the natural sugar of the vegetable, producing a very strong and delicious flavor.
By Chef Steve Petusevsky
Blanching cauliflower for a moment in boiling water helps the curry spices permeate this cruciferous vegetable. Then, the high heat of the oven caramelizes its natural sugar, producing a very strong and delicious flavor.