Cauliflower curry recipe | Jamie magazine recipes (2024)

FAQs

How long does it take to cook cauliflower? ›

Cooked cauliflower florets keep their shape best when steamed (5-10 mins) – remember to place them upright in the steamer. It can also be boiled (takes 5-10 mins for florets; around 10 mins for a whole cauliflower). For both cooking methods, test regularly with the tip of a knife to make sure they don't overcook.

Preparation and Usage

For a meat or veg curry, heat a splash of oil, then add the paste and diced meat or roughly chopped root veg, and fry for about 5 minutes, before adding tomatoes, passata or coconut milk with a splash of stock to make your sauce.

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

The separated florets have to be washed properly under a tap. This removes dirt and large parasites such as worms. The next step is cleaning the cauliflower in mildly warm water in which a little salt was dissolved. This process – which should last 10-20 minutes - destroys several microbes and large parasites.

Curry paste is not a substitute for curry powder or vice versa. Curry paste is ideal for Thai-style curries but the flavor profile does not match what is expected of an Indian-style curry.

It's important to taste your curry before serving, to check the seasoning and intensity. If at that final taste you find your flavors are too intense, too spicy, and even tasting a bit metalic, add in some fresh coconut milk. It will mellow out all the flavors and add a lovely fresh coconut aroma.

If you burned your vegetables and/or spices in the beginning stages of making your curry, you will have a bitter taste. Curry recipes often call for toasted spices. When you toast spices you really have to be careful. They can go from untoasted to burned really fast!

Season the florets with salt and pepper, and cover the pot. Let them steam until the tip of a knife or fork can be inserted easily without resistance, 8 to 10 minutes, depending on size. The ideal steamed cauliflower should read al dente, never mushy.

Your cauliflower will be ready harvest when the heads are 6-8 inches in diameter, roughly 10 days after blanching. Harvest by cutting the stalk just below the head, leaving a stem of about 1-2 inches.

Fill the bottom of a stockpot with 2 inches of water. Set up the steamer and put in the cauliflower florets. Cover with a tight fitting lid and steam over medium-high heat. Steam for about 5-7 minutes until, the cauliflower is tender but still has a crunch.

Do you put cauliflower in boiling water? ›

Add the cauliflower to the boiling water, cover with a lid and boil for 4 minutes. Reduce the time if you're going to cook the cauliflower with heat later. Once the 4 minutes are up, drain the water away and let it cool on a cutting board. Use your hands to break apart the florets.