• Ingredients: 22
  • Serves: 4

Braised cauliflower with curry and yogurt with extra-virgin olive oil, medium head cauliflower , trimmed, cored, and cut into florets, medium onion, halved and sliced thin, curry powder, water, minced fresh cilantro leaves, salt, freshly ground black pepper.


Special equipment:

  • a nonstick baking pad such as Silpat* or parchment paper
  • a wide mandoline or other manual slicer


  • Yellow ornmeal
  • 20 drained anchovy fillets
  • 20 oil-cured black olives, pitted
  • 1 tbsp. chopped fresh thyme

For serving

  • 1/2 cup mascarpone
  • 2 tbsps. finely grated Parmigiano-Reggiano

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 1. Heat the oil in a large skillet or sauté pan set over medium heat. Add the cauliflower and onion and cook, stirring occasionally, until the florets are lightly browned, about 7 minutes.

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  2. Step 2 2. 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.

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  3. Step 3 Stir in the cilantro and season with salt and pepper to taste. If necessary, simmer, uncovered, to evaporate any remaining liquid in the pan.

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