Braised cauliflower with lemon and almonds
Preheat the oven to 350°F (180°C).
In a large Dutch oven, heat half of the vegetable oil and butter over medium high heat. Add half of the cauliflower, season with half of the salt and cook over moderately high heat until it begins to brown, about 5 minutes; transfer to a bowl. Repeat with the remaining cauliflower and salt. Transfer to bowl.
Add the onion, garlic, ginger and curry paste and cook over moderate heat until fragrant, about 2 minutes. Stir in the broth and bring to a boil. Stir in the cauliflower. Cover and braise in the oven for 35 minutes, or until the cauliflower is tender and the sauce is slightly thickened.
Transfer cauliflower to a serving bowl and the sauce on top. Garnish with the lemon zest, toasted almonds, chopped cilantro or parsley and serve.
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Last updated: October 27th, 2020
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