Saturday, August 8, 2009

Recipe: Cauliflower Indo-Roman

This is actually an original Tom Samworth recipe. I needed a way to cook up a head of cauliflower that had pretty much outstayed its welcome in my fridge and I came up with a combination that shocked the heck out of me because it tasted pretty darn good! This is a simple recipe that won't take up too much stove space and will be on the plate in a short period of time. It can be served as a side for omnivorous guests or as the main deal for those like you and me. As for the name, I'm afraid I wasn't very creative. Indo because of the curry powder, Roman because of the tomato and garlic powder and Cauliflower because of, well, the Cauliflower! The great thing about Cauliflower is it really soaks up the seasoning and juices that you cook it with so each bite is savoury.

  • 1 yellow or cooking onion, chopped or sliced
  • 1 head of cauliflower, cut into small pieces
  • 2 tomatoes, coarsely chopped, skin left on
  • 1" jalapeno pepper, diced
  • 3-5 TBSP of olive oil
  • 1 TBSP curry powder
  • 1 TBSP black pepper
  • 1 TBSP garlic powder
  • soy sauce to taste


  • In a large frying pan, saute the onion and jalapeno in olive oil over medium-low heat until onion is soft, yellow and opaque.
  • Add cauliflower pieces, mix and cover for 5 minutes.
  • Add tomatoes and seasoning, mix and cover until cauliflower is soft but not mushy (15-20 min).
  • Serve in a bowl or on a plate and add desired amount of soy sauce to enhance flavour.


  • Serve over rice, pasta or sliced Italian bread.
  • Mix in lentils or chick peas to power up the protein.

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