Take your cauliflower and curry it…with yogurt. Feel free to spice it up as much as you want.
Don’t you just love the word, “cauliflowerettes?” It’s used a few times on this card.
Chrysanthemum in this case refers to a drink, not to the ubiquitous flower.
This is Apertifs, Card 29 of the 2-in-1 International Recipe Card Collection.
2 jiggers dry white vermouth
1 jigger Benedictine
1/3 jigger Pernod
Rinse 6-ounce cocktail glass with Pernod and discard excess Pernod. Stir vermouth and Benedictine with ice and strain into glass. Garnish with orange twist.
Follow instructions above but substitute sweet red vermouth for dry white vermouth.
Follow instructions above for Chrysanthemum but substitute sweet white vermouth for dry white vermouth.
- 1 medium cauliflower
- 2 tablespoons cooking oil
- 1 tablespoon curry powder
- 1 medium onion chopped
- 1 medium green pepper chopped
- 1 cup water
- 2 tablespoons tomato paste
- 1 teaspoon ground ginger
- 1/4 teaspoon cayenne
- 1/2 teaspoon ground cardamom
- 1 cup plain yogurt
- 1 12- ounce jar marmalade
- 2 tablespoons red wine vinegar
- 1 teaspoon curry powder
- 1/4 cup raisins
Make the cauliflower
Separate cauliflower into individual cauliflowerettes and set aside.
Heat oil in heavy skillet. Brown curry powder quickly, about 1 minute. Add onions and green pepper and saute until onions are translucent. Add water, tomato paste, ginger, cayenne, and cardamom. Simmer uncovered 20 minutes.
Add cauliflowerettes. Stir thoroughly and simmer covered 10 minutes, stirring frequently. Remove from heat.
Stir in yogurt and let stand at room temperature for 1 hour to permit cauliflowerettes to absorb flavors.
Remove cauliflowerettes from skillet, tapping lightly to shake off excess sauce, and arrange on serving plate. Serve with Orange Chutney.
Make the Orange Chutney
Combine all in a saucepan and heat until raisins are soft and plump. Serve warm.