Cauliflower is one of those vegetables that’s incredibly versatile. It’s delicious no matter how you cook it: blanched, roasted, fried, braised, simmered in soups or even served raw in salads. Today I chose to cut the cauliflower in thick wedges, dip it in cornmeal and black mustard seeds, and then pan-fry it. Because of the size of the wedges, the cauliflower becomes tender while it cooks, but still retains a wonderful crunch. And the flavorful crust adds a marvelous bite to it.
Served with a curry broth on a bed of barely tender black Beluga lentils, this dish makes for a flavor-packed main course!
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.