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Sautéeing the cauliflower before braising intensifies its naturally mild, sweet flavor. Yogurt is the braising medium here. It mellows the flavors of the curry and makes the cauliflower expecially rich-tasting.
1 1/2 tablespoons extra-virgin olive oil
1 medium head cauliflower (about 2 pounds), trimmed, cored, and cut into florets
1 medium onion, halved and sliced thin
1 teaspoon currry powder
1/4 cup plain yogurt mixed with 1/4 cup water
2 tablespoons minced fresh cilantro leaves
Salt
Freshly ground black pepper
Heat the oil in a large skillet or saute pan set over medium heat. Add the cauliflower and onion and cook, stirring occasionally, until the florets are lightly browned, about 7 minutes. Stir in the curry powder and continue cooking until fragrant, about 1 minute.
Add the thinned yogurt, cover the pan, and reduce the heat to medium-low. Simmer until the florets are tender but still hold their shape, about 6 minutes. Stir in the cilantro and season with salt and pepper to taste. If necessary, simmer, uncovered, to evaporate any remaining liquid in the pan. Serve immediately.
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