I had an impulse buy: a head of cauliflower. Then I couldn’t decide what to do with it when I didn’t want either of my two favorite ways to cook it (oven roasted or soup – it’s too hot for that!). Instead, I decided to cook it on the stovetop with some curry spices. Alongside, I had some lentils and leftover eggplant from my pasta dish.
I used this recipe, plus onions and minus cilantro. I appreciated how easy it was to cook the cauliflower in the skillet and how well it accepted all the flavors. I used prepared lentils from Trader Joe’s with a similar spice blend, some finely diced onion, and crushed tomatoes. Although these dishes simmered for half an hour, this was a quick and easy supper. Next time, though, it might not be so quick and easy if I try to make some flatbread to go with it.
Seems like a good start to the weekend. Enjoy!