2005: After yesterday's food excess, nothing appealed except hot, flavorful and virtuous comfort food. And did I ever luck out with this terrific cauliflower curry inspired by The Remarkable Palate. It was excellent! It worked as a side dish, even with most of the rich-tasting coconut milk left in the pan to further lighten the calories. But it would also make a great vegetarian supper, paired with, say brown rice to soak up the coconut 'gravy', and maybe a few carrots tucked into the cauliflower.

2008: This is a really good cauliflower dish. I let it cook some longer this time so that the coconut milk was absorbed into the cauliflower and some of it broke down to form a coconuty-cauliflowery gravy - very good.

---

CURRIED CAULIFLOWER
See Remarkable Palate's inspiring recipe
Hands-on time: 15 minutes
Time to table: 35 minutes
Serves 6

SAUTÉ THE ONION (see DETAILED INSTRUCTIONS for more, yes, detail)
1 tablespoon olive oil
1 large onion, diced

ADD THE SPICES
1 teaspoon curry powder
1 teaspoon kosher salt
1/2 teaspoon turmeric
1/2 teaspoon cardamom
Pinch cloves
(Smaller) Pinch of cayenne (2008: I substituted a smidgin of Thai green curry paste)

COOK THE CAULIFLOWER in the COCONUT MILK
1 head cauliflower, cored, cut into bite-size pieces (a 2 1/4 pound head yielded 1 1/2 pounds trimmed cauliflower)
1/2 a 15-oz can low-fat coconut milk (Mark uses a whole can of regular coconut milk)
1/2 a 15-oz can broth (Mark's recipe doesn't include this but the added liquid is needed to compensate for less coconut milk)

2 tablespoons cilantro, chopped (optional but does look better)

DETAILED INSTRUCTIONS
Heat a large skillet on MEDIUM HIGH. Add the oil and let it heat. Reduce heat to MEDIUM, add the onion and sauté til golden, 8 - 10 minutes. Add the spices and stir for a minute. Add the cauliflower, coconut milk and chicken broth. Cover (Mark leaves uncovered, presumably to cook down the liquid but I wanted to keep it) and let cook, stirring occasionally, until the cauliflower is very tender, about 15 - 25 minutes. If using, stir in the cilantro, serve and enjoy!

NUTRITION ESTIMATE
Using whole can of low-fat coconut milk, Per Serving: 93 Cal (42% from Fat, 12% from Protein, 46% from Carb); 3 g Protein; 5 g Tot Fat; 3 g Sat Fat; 12 g Carb; 4 g Fiber; Net Carb 8; 37 mg Calcium; 1 mg Iron; 519 mg Sodium; 0 mg Cholesterol, Weight Watchers 2 points

Using 1/2 can low-fat coconut milk, 1/2 can broth, Per Serving: 80 Cal (37% from Fat, 13% from Protein, 50% from Carb); 3 g Protein; 4 g Tot Fat; 2 g Sat Fat; 11 g Carb; 4 g Fiber; NetCarb 7; 37 mg Calcium; 1 mg Iron; 474 mg Sodium; 0 mg Cholesterol, Weight Watchers 1 point