1 medium head cauliflower, florets cut into bite-sized pieces, stems discarded
2 tablespoons unsalted butter
1 onion, cut into 1/2-inch dice
3 cloves garlic, minced
1 tablespoon turmeric
1 tablespoon ground cumin
Pinch red pepper flakes
Pinch of kosher salt
1/4 cup chicken broth
1/2 cup toasted, coarsely chopped, walnuts
2 tablespoons finely minced Italian parsley
· Heat the butter in a large skillet over medium heat until frothy. Add the onion and sauté until just tender, about 2 minutes. Add the garlic, and sprinkle the mixture with the turmeric, cumin, pepper flakes and salt. Sauté, stirring constantly, for 2 minutes more. Add the chicken broth to form a sauce, stirring until dry ingredients are incorporated. Cover and cook on low heat for 10 minutes.
· Meanwhile, steam the cauliflower for 3 minutes. Remove the florets from the steamer, add to the sauce and stir to coat cauliflower. Cover and cook for 5 minutes until the cauliflower is soft.
· Uncover, raise the heat to high, and cook for another few minutes to reduce and thicken the sauce. Add the walnuts and parsley. Adjust seasoning and serve immediately.
Serves 6
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