I think I've posted this recipe before, but I am re-posting. First of all, this is delicious. Second of all, it is incredibly good for you, fighting cancer and inflammation and being practically the lowest-calorie delicious food on the planet.
Break up a head of cauliflower into florets and boil with several tablespoons of curry powder until it's done crisp-tender (slightly mushy if you want to make it into dip.) Drain thoroughly, then marinate in a homemade French dressing for several hours in the fridge. Overnight is better. Toss occasionally to ensure the dressing saturates each piece. Serve cold.
My French dressing consists of olive oil, red wine vinegar, garlic, salt, mustard, a good pinch of sugar, and whatever herbs I feel like using. Some like a 1:2 vinegar to olive oil ratio. It's different for me every time, depending on what type of curry I used and the age of the cauliflower. If you cooked the cauliflower to the well-done or semi-mushy stage, whirl it in your blender for a moment or two after draining off the marinade and you have a delicious low-fat dip which is also a good sandwich spread. (No kidding.) Otherwise, drain and serve. You may have to stand back as even people who don't like cauliflower or curry will dive for these bright yellow gobs of goodness.
The tumeric fights arthritis and inflammation and evidently is pretty potent in knocking the onset of Alzheimer's to the curb. Olive oil may help to reduce cholesterol. Cauliflower is a cruciferous vegetable that fights cancer. Garlic is good for everything. I sometimes add small chunks of carrots to the marinade as well as currants as I think it looks pretty and they taste delicious, but some object. Oh, yes: red pepper flakes. Those are good too, especially if you make this dish to be served with ice-cold beer.
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