If you’re looking for a way to add a wicked punch of flavor to boring cauliflower, look no further. Along with the wonderful flavors of a good Caribbean style curry, this recipe is also vegetarian and can be done gluten free (check your curry powder to ensure there’s no gluten-flour additive in it). Based on the technique of cooking curry in Trinidad and Tobago, we’ll toast curry to build a lovely base of flavors to give this curry dish the “wicked” factor I speak about.
You’ll Need…
1 Cauliflower (about 1.5 lbs)
1 can chick peas (drained \ rinsed)
1 heaping tablespoon curry powder
3 cloves garlic
1 small onion
1/4 teaspoon salt
1 tablespoon veg oil
1/2 teaspoon Caribbean Green Seasoning
1/4 teaspoon black pepper
1/2 teaspoon Garam Massala
1/4 scotch bonnet pepper (optional)
1/2 cup water
1 tablespoon chopped cilantro
1 tomato (seeded and diced)
Note: As mentioned above, do ensure that the curry powder and massala you’re using is indeed gluten free and please go through the list of ingredients to also verify that it meets with your gluten free diet restrictions.
Drain and rinse the canned chickpeas, dice the garlic, scotch bonnet and onion. Remember to wear gloves when handling such hot peppers and wash your hands with soap and water immediately after.
Heat the oil on a medium flame then go in with the diced onion and garlic. Reduce the heat to low and cook gently for about 3-4 minutes as we normally do when making curry dishes. With the heat still on low, add the curry powder (your fav) and Garam Massala and toast for 3-4 minutes. This will awaken the spices of which makes up the blends. It will go darker and grainy – that’s normal. Cut the cauliflower into 1/2 – 1 inch pieces (wash and drain).
Turn the heat up to med high and go in with the cauliflower and mix well, then top with the chickpeas, salt, diced scotch bonnet, Caribbean Green Seasoning and black pepper. Pour in the water and bring to a boil. Reduce to a simmer and cook through with the lid on.
Here’s where you get to personalize the dish a bit. Check for salt and adjust accordingly. I cooked this for 12 minutes, removing the lid off the pot the last 4 minutes so any liquid would burn off, but it’s up to you to cook longer or less depending on how you like the texture of your cauliflower. After turning off the heat I added the diced tomato and cilantro.. cover the pot and let the residual heat do it’s thing with the tomato and cilantro.
I do hope you give this recipe a try and not be fooled with the vegetarian and gluten free tags I associated with this recipe. It’s very tasty and a lovely way to add flavor to boring cauliflower.
Based on 18 Review(s)
This dish is lit. I keep it in my favorites. When I’m taking a dish to a function, this is it. Simple, tasty and healthy
Never made this cauliflower dish before. Going to give it a try this weekend. Great work!!!
love love this!
ive been a lover of cauliflower my entire life and now that im meat free this is my go to recipe
sometimes i add shrimp
thank you for this recipe
It was delicious, healthy and simple. I love it! Reminds me of aloo gobi except with channa instead of potatoes. Vegetarians will love this recipe! 🙂
I will surely be trying this tomorrow. I’m from the usvi (st.thomas) living stateside. I just found your site and i love it!
Awful! OMG, way too much curry powder. I love curry powder but holy crap.
yum yum this look delicious, thanks for posting up this recipe, looks quite simple to make. Simon
I made this cauliflower recipe yesterday and loved it.
Chris, I can’t thank enough for the great work you are doing on this website.
Thanks Chris, you rock. Made this cauliflower, okra, and chicken curries for dinner and they are delicious. It’s awesome to feel like I’m cooking West Indian food just like I grew up with.
great and simple recipe I am going to try it now
This was a great dish – easy to make, good heat and spice, low calorie, and very veggie! This website rules, keep the vegetarian dishes coming!