Huffpost Taste

Madras Cauliflower

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Madras Cauliflower

Madras Cauliflower
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
Tumeric and a dash of mild curry give this cauliflower dish a sunny jolt of yellow color.


  • 1 medium onion, chopped (1 cup)
  • 3 cloves garlic, chopped
  • 1 tablespoon curry powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red-pepper flakes
  • 1 Turkish bay leaf
  • 1/4 cup extra virgin olive oil
  • 4 cups low sodium chicken broth
  • 2 tablespoons brown sugar
  • 2 teaspoons lemon juice
  • 2 large heads cauliflower (4 pounds) trimmed and broken into 2-inch pieces (12 cups)
  • 1/4 cup chopped parsley or cilantro


  • Cook onion, garlic, curry, cumin, tumeric, salt, pepper, red-pepper flakes and bay leaf in olive oil in a 6-quart heavy pot over moderate heat, stirring occasionally, until onion is soft, 5 minutes.
  • Stir in broth, brown sugar, and lemon juice and bring to a boil. Add cauliflower and cook over moderately low heat, covered, stirring occasionally, until cauliflower is crisp-tender, 10 to 15 minutes.
  • Transfer cauliflower with a slotted spoon to a serving platter and sprinkle with parsley or cilantro.