Catching Up With Cauliflower Curry

I just can’t get enough!  Of cauliflower curry, that is.  I’m a few Fridays behind in posting, due to weekend travel and all sorts of summery-ness.  My motto for summer cooking: if it doesn’t come out of the microwave, the grill, or the slow-cooker, we’re going out to dinner.

Slow-Cooker Cauliflower Curry
1 small head of cauliflower, cut into bite-sized florets
1 small onion, sliced into super-thin rings
1 T olive oil
2 t paprika
1/2 t black pepper
1 c plain nonfat yogurt
1/3 c mayonnaise
1 t curry powder
1 t powdered ginger
1 t dried minced onion
1/2 t salt

In the crock of a slow cooker, toss cauliflower and onion with paprika, pepper, and olive oil.  Cook on high 2-3 hours or low 4-5 hours, stirring occasionally.  In a separate bowl, combine remaining ingredients, stirring until smooth.  About 10 minutes before serving, pour yogurt mixture over cauliflower mixture and stir to heat and combine.  This goes great with naan or on top of rice.  This should be fine with vegan mayo.  I don’t know what impact soy yogurt would have, however.

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About Erin McCole Cupp
Erin McCole Cupp is a wife, mother, and lay Dominican who lives with her family of vertebrates somewhere out in the middle of Nowhere, Pennsylvania. Her short writing has appeared in Canticle Magazine, The Catholic Standard and Times, Parents, The Philadelphia City Paper, The White Shoe Irregular, Outer Darkness Magazine, and the newsletter of her children’s playgroup. She is a contributor to CatholicMom.com and has been a guest blogger for the Catholic Writers Guild. Her other professional experiences include acting, costuming, youth ministry, international scholar advising, and waiting tables. When Erin is not writing, cooking or parenting, she can be found reading, singing a bit too loudly, sewing for people she loves, gardening in spite of herself, or dragging loved ones to visitors centers at tourist spots around the country. Find out more about her novels and other projects at erinmccolecupp.com .

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