Curried Cauliflower with Fennel & Mushrooms
By Market Chef Maggie Perkins from Maggie’s Farm
Yield 4 side dishes, 2 entrees
1 pint black pearl mushrooms, trimmed and sliced
1t avocado oil
2 baby fennel bulbs, halved, sliced razor thin, fronds reserved for garnish
I bunch scallions, sliced thin
3 cloves garlic, minced
1 T tomato paste
1 small head cauliflower, sliced
1 T +/- garam masala spice blend
8 oz. half & half
1 bunch cilantro, stems sliced fine, leaves reserved for garnish
In a large skillet over medium high heat, bring avocado oil to a shimmer. Add mushrooms, stirring occasionally, cooking until tender. Add sliced fennel and scallions, stirring occasionally to keep from sticking, and cooking until fennel is softened. Add garlic, tossing well with ingredients, and cook 2 minutes (being careful to stir frequently to avoid scorching), then add tomato paste, stirring well to combine.
Add sliced cauliflower and toss, to combine with skillet ingredients, then spice with garam masala, tossing all ingredients to assure even seasoning. Continue cooking, stirring to keep all from sticking, until cauliflower begins to wilt. Add half & half, bring to a low boil, then reduce to simmer and reduce. As the sauce thickens, add the minced cilantro stems, stirring well. Correct seasoning, and serve warm.
Note: This recipe results in cauliflower that is al dente in texture— with still a bit of crunch. If you prefer the cauliflower to be softer, simply add about 1/2 cup water to the pan with the tomato paste, then add the cauliflower and garam masala, cover, and cook over medium heat as cauliflower steams to your preferred texture. Remove lid and continue with the recipe by adding half & half and proceeding through steps.
Texas Farmers Market Farms and Vendor Sources include Hi-Fi Mycology and JBG Organic,