Braised Cauliflower in Yogurt, Curry and Toasted Garlic Bread Crumbs

By KCamp

Ingredients

• Toasted Garlic Bread Crumbs
• 1 tbsp butter
• 1 tbsp olive oil
• 1 large clove garlic, minced
• 1 cup panko bread crumbs
• 3 tbsp chopped parsley
• salt to taste
• Cauliflower
• 1/2 cup plain yogurt
• 1/2 cup water
• 1 1/2 tbsp extra virgin olive oil
• 2 heads (about 4 pounds) cauliflower, trimmed, cored and cut into florets
• 1 large onion, cut into halves and thinly sliced
• 2 tsp curry powder
• Salt and freshly ground pepper to taste

Details

Servings 8

Preparation

Step 1

For the bread crumbs, heat the butter and olive oil in a heavy skillet over medium heat until the foam subsides. Add the garlic and bread crumbs. Cook until the crumbs are golden, stirring constantly. Stir in the parsley. Place on paper towels. Season with salt.


For the Cauliflower, combine the yogurt and water in a bowl and mix well. Heat the olive oil in a large skillet over medium heat. Add the cauliflower and onion. Cook for 7 minutes or until the florets are lightly browned, stirring occasionally. Stir in the curry powder and cook for 1 minute or until fragrant. Add the yogurt mixture. Reduce the heat to medium-low. Cook, covered, for 6 minutes or until the florets are tender. Season with salt and pepper. Simmer, uncovered, until the liquid evaporates. Top with the bread crumbs.