Prep 5 mins
Cook 10 mins
This is from Kentaro Kobayashi's book Bento Love. I make this for my lunchbox quite often, as it's so easy to throw together. The combination of the curry and rice vinegar makes a very flavorful marinade, which doesn't go bland being served at room temp, which is a bonus when you don't have the facilities to heat up your lunch! Any curry powder will do in this recipe, if you like the hot stuff, go for it! Note- this is meant to be a side dish. If you want to enjoy this as the main (or only) item in your lunch, increase the quantities to suit your appetite.
- 1 cup cauliflower floret, cut into bite sized pieces
- 1 teaspoon olive oil
- 1 teaspoon rice vinegar
- 1 dash salt
- 1 dash pepper
- 1 dash curry powder
- Bring a saucepan of water to a boil. Add the cauliflower, and cook until not quite done (the cauliflower will continue to cook a bit as it cools). Drain in a colander.
- Combine the remaining ingredients in a small bowl, then add the hot cauliflower and toss to coat.
- Cool to room temp before sealing in a lunch container. (Hot, moist food in a closed container just invites the bugs that make you sick.).
Loved the taste and easiness of this dish. I only had 1/2 a head but it worked just great. I'm eating the leftovers for lunch today. Made for Zaar 1-2-3 Hits Tag Game 2011.
This was also a first for me....cooking my cauliflower, then letting it go to room temp before putting it in the fridge. The flavors were awesome! I recommend eating this in front of the tv at night like popcorn! Much healthier!
If you're a curry lover, this will be the recipe for you. This is a first for me cooking/steaming my cauliflower and then letting it go cold and eating it later. What a great snack or side dish. Loved it!!! The key here is definitely let it get to room temp or chill until the next day. The flavor really comes out much more.
Made for PRMR.