... it sure tasted good! I bought a lovely head of purple cauliflower and what should I do with it but whip up the ugliest dish ever — Satyamma's Famous Caulifower Curry from the Moosewood Cookbook:
No offense to cookbook author Mollie Katzen, but this dish simply doesn't lend itself to purple cauliflower. It may have been a little sexier with a traditional white cauliflower. Of course, all cauliflower tastes the same, no matter the color. And this dish was deelish!
The curry paste is made from ground roasted peanuts, coconut, cayenne, onion, garlic, ginger, and some other yummies. It's combined with cauliflower, carrots, potatoes, and chickpeas and served over brown rice.
I even had a few Onion Parathas (from this HappyVeganFace recipe by Jessy) that I'd frozen awhile back after making a large batch:
These are spiced onion-stuffed flatbreads, and I thawed one out to really give this dish an Indian flair. In case you were wondering, Jessy's parathas freeze beautifully.