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Curried Cauliflower

(recipe, Eamon Molloy)


  1. ¼ cup vegetable oil
  2. 2 cups chopped onions
  3. 2 cloves garlic, minced
  4. 1 tsp. ground cumin
  5. ½ tsp. cinnamon
  6. ¼ tsp. cayenne
  7. 1 cup sliced carrots
  8. 3 cups cubed sweet potatoes or butternut squash
  9. 1 head of cauliflower cut into florets
  10. 2 medium to large tomatoes, chopped
  11. water
  12. salt
  13. pepper


  1. In wide pot, heat the oil over medium high heat. Add the onions and sauté until they begin to soften, about 5 minutes. Add garlic and spices and sauté about one minute more. Add the vegetables in order, sautéing until the color of the added vegetable deepens, usually just a few minutes. (The vegetables should provide enough liquid as they cook but add some water if the pan seems too dry.) Cover the pan, lower the heat to a simmer and cook until the vegetables are tender, about 10 minutes. Serve with rice.