My mom went to our favorite grocery store this week that always carries all of our local fresh foods. Cauliflower is in season now that the temperatures have been so chilly. Our grocery had this veggie on the weekly BOGO special, and my mom dropped this pearly gem at my sister’s house. I wish I would have taken a photo of this cruciferous vegetable to show you all! If I were to describe exactly how ridiculously enormous it was, you all would think I was exaggerating greatly. In my whole life I have never seen anything so huge!
My sister had the honors of cooking the monstrosity, and I had the pleasure of eating the leftovers with Dan tonight! Tomorrow, I may have to bring the third round of remnants to work, because this 1 flower could literally feed an army! My sister has not always been a good cook, but I must admit over the past 10 years, she has evolved into one of the best self-taught chefs I know! She always cooks healthy, fresh and flavorful dishes. I'm dying to share her creation for the cauliflower with you all. The blend of flavors and textures will have you running back to buy more cauliflower before you can even say the word!
As you all know, I try to eat what is in season and enjoy local food from the many farms that Ohio has. As the winter months are upon us, this hearty cauliflower dish is sure to fill you up and keep you healthy! The exact amounts are not listed on everything because the quantity Amy had to use in proportion to the head of cauliflower were quite large. Be creative yourself. Enjoy!
Amy's Curried Cauliflower Creation
3/4 of the huge cauliflower (chopped into sections)
3 onions, diced
6 garlic cloves, crushed
6 potatoes, cubed
6 medium tomatoes, diced
2 cans of chickpeas
1 can of light coconut milk
Put in a large pot all ingredients and let simmer over the stove on low-medium heat till all ingredients are thoroughly cooked! Eat alone as a "stew" or serve over rice. Yummy!