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Tomato-Ginger Braised Cauliflower

4 Servings

45 minutes

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For this weeknight-easy, one-pan vegetarian curry, we lean on garam masala, an Indian blend of warm spices that usually includes black pepper, cumin, clove, cardamom and cinnamon. To develop depth of flavor, we first sear the cauliflower florets, then we sauté the aromatics to build the foundation for the richly fragrant sauce. If you like, bring the skillet directly to the table for serving; the curry will remain warm for longer than if transferred to a serving bowl. Basmati rice and/or warm naan are perfect accompaniments.




Don’t use regular yogurt. Not only will it curdle when it meets the hot cauliflower and sauce, it’s also too thin and watery. Thick, rich Greek yogurt is the type to use here, as it will nicely emulsify into the sauce and add the right degree of creaminess and tang.

45 minutes


  • 4

    tablespoons grapeseed or other neutral oil, divided

  • 1

    2-pound head cauliflower, trimmed and cut into 1½- to 2-inch florets


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Susan G.
May 15, 2023
My husband is not a cauliflower fan so I made this when he was out of town. Lucky for me because I got to have it all to myself.
Mark E.
April 20, 2023
Family favorite
We put it on rice and BAM! Dinner!
Claire S.
August 19, 2023
Awesome dish
Cauliflower comes out perfectly cooked and the flavors come together very well. Recommend!
Adam N.
August 29, 2023
Tomato Ginger?
Not to ask a stupid question, but where's the tomato in this tomato ginger recipe?