Boistfort Valley Farm
Community Supported Recipe Box

Curried Cauliflower

(thanks Aaron!)
This is an Indian recipe, but it is one of the easier ones and is great served with some yogurt and basmati rice. If one is feeding a family of four, this recipe takes the whole cauliflower, so it is a very delicious way to use up all of your cauliflower while it is fresh.


  • 1-1.25 lbs Cauliflower
  • .5 lbs Potatoes
  • 1/2 cup vegetable oil (or ghee)
  • 2 tsp cumin
  • 1 tsp ground cumin
  • 2 tbsp ground coriander
  • 1 tsp turmeric
  • 1 tsp spicy red pepper (to taste)
  • 1.5 cups shelled green peas
  • 1.5 cups chopped ripe tomato
  • 3 cups boiling water
  • 4 tsp Kosher salt
  • 3 tbsp cilantro


dish: side
season: fall

Break cauliflower into 1.5 inch florets and peel then chop the main stem. Peel the potatoes and chop into 1 inch chunks. Measure out the cumin seeds into one dish and all of the other spices into another and place them near the stove top. Heat oil over med-high. When hot add the cumin seeds. After 20 seconds add the other spices and stir. Immediately add the cauliflower, potatoes and fresh peas (if using frozen peas, add them just after simmering). Fry the veggies stirring constantly for five minutes. Add tomatoes and stir fry for another 4 minutes. Add the boiling water and salt. Cover and reduce heat to a gentle simmer for about 15 minutes, or until the vegetables are done to your liking. Turn off the heat and sprinkle with fresh cilantro leaves. This dish is traditionally served in small bowls like an Indian minestrone. It is delicious served with fried breads or just some simple dal and yogurt.

Modified from Classic Indian Cooking by Julie Sahni (thanks Aaron!)