Spicy Cauliflower With Basmati Rice, Curry, and Olive Oil
I like to make an extra amount of the curried cauliflower and use with other dishes, i.e. place on top of a green salad, warmed over pasta or even served next to scrambled eggs in the morning.
Ingredients:
- 1 cup of basmati rice
- 3 1⁄2 cups of water
- 2 oz of extra virgin olive oil
- 1⁄2 white onion, diced small
- Large pinch of curry (which contains turmeric)
- Pinch of kosher salt
- 3 tablespoons of dried currants
- 1⁄4 cup of slivered almonds
- 1⁄2 large head of cauliflower
- 1⁄2 onion, diced small
- Pinch of chile de arbol powder or cayenne
- 1 tsp of chopped mint
- 1 tsp of chopped cilantro
- 1 oz of red wine vinegar
Directions:
Place a soup pot over high heat, add 1 oz of the olive oil and the onion. Saute for 2 minutes. Add salt, curry, rice and stir for 30 seconds. Add the water to the pot, cover, and bring to a boil. Once boiling, add the dried currants, reduce the heat to medium, and cook until the rice is tender and the water is absorbed. Prepare the cauliflower: separate into small florets, square the stems and slice.
Place a large saute pan over high heat, and add the other 1 oz of olive oil to the pan. Heat for 1 minute. Add cauliflower, but do not move around too much. Allow to get light golden brown, about 4 minutes. Add onions and saute until onions become tender, about 3 more minutes. Stir in the chile de arbol powder (or cayenne), chopped mint, chopped cilantro, and red wine vinegar. Cook for another 1-2 minutes to allow the flavors to combine. Remove from heat and set aside.
When rice is cooked and dry, add cauliflower and mix together. Taste and adjust seasoning. Place into bowls and garnish with slivered almonds. 
