I tend to over-complicate recipes. I like to have a lot of different components and combine techniques to form a single dish. For this plate of food, it was about treating 3 ingredients w/care and coaxing out the natural flavors and complementing that with a single spice. Onions and garlic both exude sweetness when cooked for a long time, that sweetness combined w/curry creates a wonderful sweet and savory combination that brings out the best in cauliflower. The oil that cooks the garlic is also used to cook the cauliflower, infusing a ton of flavor. Inspired by a line cook I worked with briefly who did something very similar at Stephanie Izard’s Girl & The Goat.
Curried Cauliflower w/Caramelized Onions – 6 servings
- 2 bunches cauliflower, cut into florets
- 2 Vidalia onions, julienned
- 1 bulb garlic
- 1 tbsp fresh thyme
- hot curry powder
- chives, minced
- olive oil
- salt and pepper
Heat medium-sized saute pan on medium heat. Add olive oil and then add onions w/salt and pepper. Stir occasionally, caramelizing until a deep caramel color, deglaze the pan near the end to get as much flavor as possible. Set aside
In a small saute pan, add cloves of entire bulb with 1/2 cup oil, turn heat onto low and swirl occasionally to create a garlic confit after about 15 minutes. Set 4 cloves aside and store remainder of cloves in garlic-infused oil. Thinly slice 4 cloves.
Heat a large saute pan on medium high heat. Add 2 tbsp garlic oil and then add cauliflower, thyme, salt, and pepper. Saute, flipping often, for about 2 minutes. Add curry powder to taste and sear the curry on the cauliflower for 1 minute longer. Add sauteed onions and garlic and cook for 30 seconds longer. Serve w/minced chives.