This recipe comes from today’s WSJ adapted from Aziza Restaurant in San Francisco-it is very easy and delicious! It would be great as a main course or with fish!
1/2 cup currants
2 T. sherry vinegar
2 T. water
1 medium shallot, thinly sliced
1 clove garlic, thinly slice
4 T. butter, divided into 2 T.
1 T. curry powder
1/2 head of cauliflower, cut into florets
2 T. grapeseed oil
1/2 yellow onion, thinly sliced
1/2 preserved lemon, chopped or 1/2 small fresh lemon
3 T. fresh parsley, chopped
1/2 cup toasted almonds, chopped
pinch of red chili flakes
In a bowl cover the currants with the sherry vinegar and water and set aside. In a medium saute pan over medium heat, melt 2 T. butter, add shallot and clove of garlic and sauté about 5 minutes. Add 2 T. butter and 1 T. curry powder, stirring until butter has melted. Transfer curry butter to a bowl. Wipe clean the saute pan and over medium high heat add the grapeseed oil. Once hot add 1/2 yellow onion and saute until translucent, about 5 minutes or less. Add 3 sliced cloves of garlic and saute 2 minutes. Add the cauliflower and increase the heat to high, stir constantly for 3 minutes. Stir in curry butter, drained currants, lemon, parsley, almonds and chili and saute 2 minutes. Remove from heat and season with salt.