So I decided to sit down and write this post while my 3 year old daughter is in the bathtub. Big mistake. My office is right across the hallway from the bathroom and I leave the doors open so that I can keep an eye on her while I work. Unfortunately, she is a lot more interesting than anything I can think of to say, so I sit listening to her, trying to come up with something…anything to say, but each time I come up with some great culinary insight to impart, my thoughts are scattered as my daughter comes up with another classic one liner. Right now it is an argument between Ariel (the Little Mermaid for those of you not in the know) and her father, King Triton, with Genevieve playing both parts. Earlier it was a soliloquy about how bad Daddy is for forcing her to take a bath before having a snack, with something muttered, in there about, calling the police on me. Yes, I am a mean, mean Daddy. But it looks like I’m not going to get much writing done tonight, so I might as well give up trying.

As part of my resolution to try and start eating a little healthier, I’ve started looking for ways to cook up vegetables that make them taste less “vegetably.” Yes, I know that’s not a word, call it creative license (again, hard to think when the kid is now singing at the top of her lungs, at least she can carry a tune half way decently, for a 3 year old). It’s not that I don’t like vegetables, they’re just not my favorite things in the world, in general, though I do have a few favorites.

This recipe combines 2 of my favorite vegetables, tomatoes and cauliflower, and seasons them with spices from one of my favorite cuisines-Indian. This flavorful dish makes a great accompaniment to most any main dish or would make a great addition to a vegetarian platter.

Tomato Braised Cauliflower Curry
3 each dried red chile peppers (I used Tien Tsin peppers)
1/2 tsp. cumin seeds, whole
1 Tbsp. vegetable oil
1 medium onion, quartered lengthwise and sliced
2 cloves garlic, minced
1 inch piece ginger, peeled and minced
1 tsp. curry powder
2 cans (14.5oz. each) diced tomato
1 head cauliflower, cut into flowerettes

Heat oil in large sauce pan over medium high heat. Add the chile peppers and cumin seeds. Saute, stirring constantly, for about 1 minute or until the seeds start to brown and release their aroma.

Add the onions and cook for 2 minutes. Add the garlic and ginger and cook until onions have softened. Add the curry powder and cook for 1 minute. Add in the 2 cans of tomatoes, simmer for 10 minutes.

Add the cauliflower. Stir, cover and cook until the cauliflower is tender, about 15 -20 minutes. Stir occasionally to make sure that the cauliflower is covered in the spicy liquid.

Season with salt and pepper and serve.