1 head Cauliflower
a few Tbsp curry powder
lots of olive oil
Cut cauliflower into florets. Rinse and carefully dry.
Generously coat the bottom of a saute pan with olive oil. Heat to medium high. When the oil is hot, add the cauliflower. Saute until the cauliflower has browned, stirring infrequently. Add salt to taste as the cauliflower cooks. If you have a lot of cauliflower, you may need to do this in two batches. If necessary, add a liberal amount of extra olive oil. When the cauliflower has softened and browned in places, and is cooked to your liking, turn the heat down to medium, and sprinkle the curry powered over the cauliflower. Cook for 30 seconds more until the curry is fragrant, and then plate the cauliflower and serve.
Alternatively instead of adding curry powder, you make this similar to arnabeet, which is Lebanese deep fried cauliflower. Arnabeet can optionally be cooked with garlic and seasoned with lemon juice at the end, and is often served with tahini sauce.
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