Farmers Market Cauliflower with Curried Onions

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Yield: 4 Servings

1 Tbsp Olive oil
2 small Yellow onion (1 lb total), sliced
1 tsp Curry powder (we prefer “Sun Brand” curry powder)
1 tsp Mustard seeds
1 Tbsp Lemon juice
To taste Kosher salt and freshly ground black pepper
2 lbs Cauliflower, cut in 1” florets. Use a combination of romanesco (cauliflower/ broccoli hybrid), cheddar (orange) and purple or one large head of regular white cauliflower.
2 Tbsp Butter, melted
1 cup Vegetable stock (substitute chicken stock or water)
¼ cup Cilantro leaves

1. Heat a large sauté pan over medium heat. Add the oil and sliced onion; cook until tender and caramelized, about 10-15 minutes. Stir in the curry powder and mustard seeds and cook a few more minutes until fragrant. Add the lemon juice and season with salt and pepper; transfer to a bowl. 
2. Wipe out the pan and return to the fire. Combine the cauliflower and butter in a mixing bowl, season to taste with salt and pepper and mix well. Pour cauliflower into the hot sauté pan. Cook until vegetables are browned, add stock or water, cover and braise until tender; about 5 minutes.
3. Transfer the braised cauliflower to a serving platter. Top with the curried onions and sprinkle with cilantro leaves.