Cauliflower Curry, and Roast Apples and Parsnips for Passover

Now that we have that heavenly-smelling jar of freshly-ground curry spices, we feel compelled to use them.  As Nick pointed out, “fresh spices don’t stay fresh forever.”  Also, it turns out that curry is a great way to jazz up the occasionally boring selection of end-of-winter vegetables.  Nick actually whipped this up in about half an hour – he sautéed cauliflower, leeks, carrots, and potatoes with the curry spices and some turmeric, added a little water and some frozen peas, then covered and let it steam for a bit to cook through.  Meanwhile, a pot of cumin rice was on the other burner.  We ate this twice this week, once with crumbled Polish cheese (similar to pressed cottage cheese or queso fresco), and once without.  It was delicious both ways.

Before I saw the cauliflower, and how small it was, I had half a mind to gratin it up in a mustardy béchamel sauce, but then I was informed that flour simply would not do for a Passover Seder.  So I went to the market and found some gorgeous parsnips.  I roasted them with the apples, and they were a hit.

Originally published on Seasonal Market Menus.

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