Spicy Cauliflower Curry | PCC Natural Markets

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Spicy Cauliflower Curry

Serves: 4

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This simple Indian curry is a terrific side dish, or serve with plenty of basmati rice as a vegetarian supper.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Preheat oven to 425˚F.

In small sauté pan, heat 3 tablespoons oil and mustard seeds over medium heat until the seeds pop, become fragrant and change color. Remove from heat and let cool. Stir in turmeric.

Pour spice mixture over cauliflower florets, add salt and toss until evenly coated. Roast on foil-lined baking sheet for 15 to 20 minutes, until lightly browned. Set aside.

Sauté onions in 1 tablespoon oil over medium heat until soft, 8 to 10 minutes. Add chili paste and sauté. Deglaze with 2 tablespoons water. Set aside.

Place cauliflower in a bowl. Add frozen peas, onion mixture and lemon juice. In order to avoid breaking up cauliflower, toss to coat but do not overmix.


Serve hot or at room temperature.

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

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