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A lot of people grew up eating soggy cauliflower drenched in gloopy cheese sauce, and as adults they think they hate cauliflower. Follow this recipe instead, and you'll see how bright and delicious it can be. For a more interesting flavor, substitute ghee (clarified butter, available at Asian markets or health food stores) for the oil.
Serves 6


• 1 medium head cauliflower
• 2 tablespoons neutral oil, such as soy or grapeseed
• 1 tablespoon grated gingerroot
• 1 jalapeno pepper, seeded and chopped
• 2 cloves garlic, peeled and chopped
• 2 teaspoons curry powder
• Sprinkle of red pepper flakes
• 1/2 teaspoon ground cumin
• 1/3 cup water
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh cilantro
• Salt and pepper, to taste

Cut out the core of the cauliflower and separate the head into florets.

Heat the oil over a medium-high flame. Add the gingerroot, pepper, and garlic to the pan. Cook until softened but not browned, about 1 minute. Add the curry powder, red pepper flakes, and cumin and stir well. Cook for a few seconds, or until fragrant. Add the cauliflower and stir to coat well.

Add the water and bring to a boil. Cover, reduce the heat to medium low, and cook until tender, between 7 and 10 minutes. When the cauliflower is tender, remove the lid and raise the heat to cook off the remaining liquid, about 2 minutes more. Stir in the lemon juice and cilantro. Season to taste with salt and pepper.


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