This cauliflower don’t take shit from no one. Nuh-uh.
It’s one spicy and sassy dish.
I blame it for my near throw down with the post office lady yesterday. I get that technically I need to provide my own tape, but when I’m asking for like 2 small pieces and she’s all “well, you can purchase the roll over there” it took everything in my being to not drop the box and punch the (I will not use the word I want to right now) woman in the face. The same lady that stares at the 20 person line going around the door while she sits and eats her sandwich because it’s her “lunch break” on other days. I’d like to know in what business outside of government run ones it’s ok to purposely make your customers pissed off. Oh, that would be none. None of this would bother me anywhere near as much as it does if Miss stingy tape wouldn’t be retiring nicely with a sweet pension in a few years for working half-assedly (a necessary word creation for times like this) all her life. Or, that she’s probably enjoying way better benefits than I have while the general public, who she treats like crap, pays for them through our taxes.
I refused to buy her damn tape after a few heated choice words, paid for the box and left.
Had I not shoveled half a head of cauliflower in my mouth for lunch, perhaps I would’ve been a bit more subdued about the situation but the sass was a flowin’ and there was nothing I could do to stop it.
Besides the spice, the other fun part about this dish is the yogurt. Coating your vegetables in yogurt before cooking them in olive oil may seem and sound a bit weird but it does wonders for the flavor and the texture. You see cauliflower with yogurt dips all the time, why not coat it in the yogurt from the get go?
Whether or not I’m going to eat the other half of this before going back to the post office today is still to be decided. I do like a good fight…
- 1 head of cauliflower, washed and broken into small florets
- ½ cup plain greek yogurt
- zest of 1 lemon
- 1 tablespoon grated ginger
- ½ a small yellow onion, chopped
- 2 cloved garlic, minced
- 2 tablespoons nutritional yeast
- ½ teaspoon garam masala
- 1 teaspoon curry powder
- ¼ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoon extra virgin olive oil for frying
- Combine all ingredients except olive oil in a large bowl and toss to fully coat cauliflower in yogurt mixture. Let sit for 30 minutes.
- Heat olive oil in a large skillet over medium-high heat.
- Fry cauliflower in batches (don’t overcrowd the pan) for about 10 minutes per batch until golden brown and crispy. You may need to add a bit more olive oil with each new batch.
- Garnish with lemon and parsley and serve warm.