To some RV travelers this will be a vegetarian main dish. To others it’s a spicy side dish to go with almost any bland meat or casserole. Easy, affordable and nutritious, it can be made in a skillet or saucepan on the stove, grill or grate. The head of cauliflower should weigh about 2 pounds before trimming.
Medium head of cauliflower
3 waxy potatoes, such a Yukon Gold
½ stick butter
1 tablespoon curry powder
3 tablespoons water or white wine
Salt to taste
1/4 to ½ cup finely chopped cilantro
Trim the cauliflower and onion and cut in bite size. Scrub and dice the potatoes. In a large skillet or wide-bottom saucepan, melt the butter and stir in curry powder until it’s fragrant. Stir in vegetables to coat well. Drizzle with water or white wine. Cover the skillet and cook over low heat until vegetables are tender. Fold in minced cilantro. Pass the sour cream. Serves 4 as a main dish, 6 as a side dish.
Extra food on board is travel insurance. See Janet Groene’s Pantry Recipe of the Week, made entirely with emergency ingredients from your pantry shelf. Http://www.boatcook.blogspot.com