Sunday, February 6, 2011

Cauli with Curry Butter and Almonds

Cauliflower with Curry Butter and Almonds


Serves 4.

1 medium head of cauliflower, about 2 pounds
4 tablespoons butter 1 shallot, peeled and finely diced (can use 1/2 a small onion)
2 teaspoons curry powder (Pinch My Salt used a Red Curry Powder, I used Madras - I would double it because Madras isn't spicy)
3 tablespoons fresh-squeezed lemon juice
1 teaspoon honey
3-4 tablespoons minced fresh cilantro leaves
1/2 cup slivered almonds, toasted**
salt, to taste

Rinse cauliflower under cold water and cut into small florets. Steam cauliflower in a basket over boiling water for 5-8 minutes, or until just tender. Remove the cauliflower to a plate or bowl and set aside.

Melt butter in a large skillet or saute pan over medium heat. Add shallot and cook, stirring, until softened. Add curry powder and stir for another 30 seconds. Stir in lemon juice, cilantro, and honey. Add steamed cauliflower and almonds and toss until well combined and heated through. Season to taste with salt.

Serve over steamed white or brown rice or alone, as a side dish.

**I put my almonds in a cast iron skillet and put them in the oven until they were golden brown.

This post has also been linked to:
Mouthwatering Monday at Southern Fairytale
Tempt My Tummy Tuesday at Blessed with Grace
Tuesday at the Table at All the Small Stuff
Hearth and Soul at A Moderate Life
Recipe Swap at Prairie Story

Full Plate Thursday at Miz Helen's Country Cottage

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