Curry Cauliflower with Saffron Rice and Tomato Chutney

You'll Need

  • 2 cups long grain white rice
  • 6 saffron threads
  • 1 head cauliflower, cut into bit size pieces
  • 2 tablespoons olive oil
  • 1 tablespoon yellow curry powder
  • 2 cloves garlic, finely diced
  • 1 teaspoon salt
  • 1 can diced tomatoes
  • 2 small peppers
  • 1 tablespoon garam masala powder
  • 4 tablespoons heavy whipping cream

How To

Prepare the Rice

  1. Fill rice cooker with unrinsed rice. Bloom saffron in one cup hot water. Add water to rice, along with additional hot water (you will need approximately 4 cups).
  2. Return to rice cooker and start cook time.

Roast the Cauliflower

  1. Preheat oven to 425ยฐ. Line a baking sheet with heavy duty foil and set aside.
  2. Cut cauliflower into bite-sized pieces. Rinse under cool water and set aside.
  3. In a small bowl, combine olive oil, yellow cury, garlic, and salt. Microwave for 30 seconds, or until garlic is very aromatic.
  4. Spread cauliflower onto baking sheet and toss with curry paste. If it's a bit too thin, add more olive oil.
  5. Bake for 15 minutes, then remove and flip pieces. Return to oven and bake for 10 more minutes.
  6. If more roasting is desired, bake at 5 minute intervals, checking for burning.

Make the Chutney

  1. Pour tomatoes into small cook pot over medium high heat.
  2. Thinly slice peppers, deseeding as suites you. Add to pot.
  3. Allow mixture to come to a boil before adding garam masala. Reduce to low and allow to simmer for 15 minutes.
  4. Turn off heat and add cream. Stir completely. Cover, and set aside until ready to serve.