Curried Cauliflower

YUMYUM!

I bought a cauliflower this past week knowing that I wanted to experiment with it. Cauliflower is a great vegetable- especially cooked. It's so neutral that it can be made with anything. If you haven't done mashed cauliflower as a heathy replacement for mashed potato, you absolutely should. It's divine. And you feel especially healthy eating it.

Tonight's recipe I call:

Curried Cauliflower and Chickpeas over Jasmine Rice

1 medium yellow onion
2 tsp yellow curry paste (I used Thai Kitchen- found at Whole Foods)
1 1/4 cup chicken broth (replace with veggie broth if you're a vegetarian!)
1/2 cup coconut milk
Olive Oil
1/2 jar Dalla Terra Roasted Pepper Antipasto (found at Whole Foods)
15 baby yellow potatoes
1 head of cauliflower, chopped into medium-large bite size chunks.
1 medium tomato
1 can chickpeas
3 cups cooked jasmine rice (I prepared with 1 cup jasmine to 2 cups water)

Over medium-high heat, heat up a small amount of olive oil in a large wok or pan.
Cut all baby potatoes in half, and add to pan. Cook 5 minutes.
Add chopped onion. Cook 3 minutes.
Add cauliflower. Cook 3 minutes.
Add to pan, chicken broth, curry paste, coconut milk, and antipasto. Cook 5-7 minutes.
Add chickpeas.
Once all veggies are tender, add fresh tomato.

Serve over rice!

Since the antipasto and curry paste have so much flavour to them...I found the final dish needed no extra seasoning!

Fantastic!