Easy Cauliflower Curry

Cauliflower curry tastes of succulent warm spices. Coconut cream rounds off the whole thing.

Why does cauliflower smell?

When cauliflower overripes, its smell is repulsive. This is the reason why many remember childhood cauliflower meals with horror.

The smell is strongest if the cauliflower is overripe. Cauliflower should not be overcooked. Five minutes is enough for the knobs and ten minutes for the whole cabbage. This way, it maintains a nice mouthfeel, and the kitchen doesn’t smell unpleasant, disturbing the appetite.

The strong smell of cauliflower is due to the sulfur compounds contained in cauliflower, which are released into the air when the cauliflower ripens. Fresh cauliflower does not smell, and those who avoid the smell enjoy their cauliflower raw, for example with a dip or in a salad.

Cauliflower always smells a bit when it’s cooking, but the smell can be reduced a bit by adding lemon and a splash of vinegar to the cooking water, which also keep the cooking cauliflower fresh white. You should also choose something other than an aluminum or iron pot when making cauliflower soup.

Prepare like this

Cauliflower leaves do not need to be removed when preparing cauliflower meals if they are in good condition. You can boil them or put them in the oven with cauliflower buds.

Cauliflower is a really versatile side dish or main dish. Cauliflower can be prepared whole in the oven, it tastes great au gratin with cheese sauce, or it can be grilled, for example, cut into steaks.

Cauliflower rice, i.e. shredded, quickly cooked or eaten raw cauliflower – which is also available in stores these days – is a lighter alternative to a rice side dish.

Everyone’s favorite vegan cauliflower wings are created easily in the oven, and the cauliflower knobs can also be French.

Cauliflower should be stored in the refrigerator, where it can stay fresh and crunchy for several days.

Cauliflower curry

(for 4 people)

3 tablespoons of oil

2 yellow onions

6 grated garlic cloves

4 tablespoons of grated fresh ginger

6 tablespoons of curry

2 tsp ground cardamom

2 tsp coriander seeds, crushed

3 cinnamon sticks or 2 teaspoons of cinnamon

1/2 tsp chili flakes

3 teaspoons of salt

2 tsp whole peeled tomatoes

8 dl coconut cream

1 large (about 1.2 kg) cauliflower

1 pot of cilantro

1. Chop the yellow onion and grate the garlic cloves and ginger into a fine grater. Saute onions, ginger and spices in oil.

2. Add whole, peeled tomatoes and coconut cream. Cook over medium heat until the sauce thickens.

3. Chop the cauliflower into good-sized knobs. Add to the sauce and heat. The cauliflower should remain firm. Finely chop the coriander on top. Serve with jasmine rice and naan bread.