Cauliflower is not only the prettier cousin of cabbage, but also a healthy vegetable and a complete food. Cauliflower is a natural source of vitamin C (good for strengthening the immune system) and folate (important for pregnant women in the prevention of spina bifida and other neural tube malformations in newborns). Cauliflower is rich in dietary fiber, excellent for digestion and for the prevention of colon cancer. Recent research has shown that one of the compounds in cauliflower, the indole-3-carbinol, may have positive effects in preventing or slowing down the development of breast and prostate tumors. Apart from its healthy side, cauliflower also has a tasty side, as it makes delicious meals, be it raw, steamed, stir-fried or roasted.

This cauliflower curry recipe is one of my favorites. Easy to prepare, it’s one of the healthy eating recipes which can make a great idea for a light dinner meal, even at late hours.

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves 2-3 people

Ingredients:

• 1 medium sized cauliflower
• 6-8 medium sized mushrooms (champignons or any other sort of your choice)
• 4-5 garlic cloves, finely sliced
• 1 bell pepper (red, green or yellow, whatever you have available), chopped
• 1 yellow onion, finely chopped
• 1 cup diced tomatoes in sauce (canned)
• 1 small carrot, grated or Julienne cut
• 1 tablespoon curry powder (either bought or homemade, depending on how much time you’ve got and whether you’re in the cooking mood or just need to feed some hungry mouths)
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste

Break the cauliflower apart into medium to small florets, discarding the leaves and the core. Put the florets in a pot with salty boiling water and let them boil for 2-3 minutes, then let them drain. Wash and cut the mushrooms into 1/4 inch thick slices. Heat the olive oil in a wok. Stir fry the onions for 3-4 minutes, adding about 2 tablespoons of water, so the oil doesn’t get too hot. Add the mushrooms, the garlic the curry powder and some salt and cook everything for about 5-6 minutes. If you aren’t sure when the mushrooms are done, you can always taste one. Just remember to use a fork and not your fingers to grab the mushroom from the pan.

When mushrooms become soft, add the diced tomatoes, the tomato sauce and the bell pepper and cook everything at medium temperature for 5 more minutes, making sure to keep the wok covered and to stir from time to time. Add the carrot and the boiled cauliflower florets (remember not to overdo the boiling, you don’t want the cauliflower completely cooked, but just a bit softened, when you add it to the vegetable mix). Cook it for 4-5 minutes, stirring gently for a couple of times, in order to make sure that you cover all the florets with the nice, flavored yellow sauce that’s already formed on the wok bottom.

Serve hot with sour cream and freshly ground black pepper on top. If you want a vegetarian meal, you can replace the sour cream with salsa or with a few drops of Worcestershire sauce.