This is a recipe for a lightly spiced cauliflower curry, good over rice or with naans/tortillas/etc. It’s a simple dish and isn’t heavy.
You could also use this recipe to prepare fresh green beans. Cut up a pound of them into bite-sized pieces (length and width equal) and use them in place of the cauliflower florets.
Member recipes are not tested by the CHOW food team.
With a cayenne-laced sauce and a crunchy topping.
A tangy blend of herbs, anchovy, lemon, and olive oil drizzled over earthy roasted cauliflower.
Pumpkin cooked into a flavorful stew with coconut milk, turmeric, cumin, and chiles.
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