Cauliflower Curry

Home sick again today. 

I have a bunch of posts lined up for you! As much as it is nice to take the time to rest up and get back to the food blog, I miss my daily job immensely. Building the school has been a dream for so long and honestly, every day this year has been amazing. Despite any challenges it brought throughout the year, every day I honestly looked forward to those challenges.  I miss it quite a bit and am looking forward to getting back into the swing of things.

But for now, here's a good one for dinner! 

This one is from our exact supper tonight. I knew I was going to post it and had pics from a while ago ready to go, but tonight I paired it with some garlicky green beans and it looked so pretty! So, new pics! 

This meal comes together rather quickly. It's a good one for a busy night, despite it's fancy appearance. It's a rather simple curry sauce, so doesn't take long to serve up.  We have it often. And tonight, with all the illnesses going around in this house lately, I wanted something with spice to clean everyone out! Haha. A great compromise considering Lee wanted stir fry. 

You can use frozen cauliflower in a pinch for this dish, we've done it both ways. However, the fresh cauliflower adds a yummy crunch that frozen can't seem to live up to. 

Give it a try! Let me know how it works for you. Looking forward to my leftovers for lunch tomorrow - at work! :) 

Cauliflower Curry
Total Time: 20 min
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Ingredients:
1 tbsp Earth Balance butter or coconut oil
2 cups chopped fresh/frozen cauliflower
1 onion, diced
2 cloves garlic, minced
1 inch chunk of ginger, minced
1 tbsp curry power
1 tbsp turmeric
1 tsp mild curry paste
1/4 tsp salt & pepper, each
1 tbsp honey
1/2 can tomato paste
coconut or almond milk until it thickens/thins to the consistency you want
Cooked brown rice or quinoa pairs well!

What to do:
1) Cook rice or quinoa according to package. 

2) Saute onion and garlic over medium heat in some oil or butter in a pan (I used a cast iron pan). Add cauliflower after a few minutes. 

3) Stirring often, continue cooking cauliflower until it starts to brown a bit in the pan. Add in spices, honey, tomato paste, and milk of choice. Stir until everything is combined and evenly coated. You can continue adding milk until the sauce is to the consistency that you'd like, little by little and stirring. 

4) Maintain heat at medium until the sauce starts to bubble. Reduce heat slightly to continue cooking until cauliflower is softened a bit, to your liking. 

5) Serve atop a bed of quinoa or brown rice. Yum yum!