Today, on 7 Frimaire, we celebrate the cauliflower. Like chestnuts, cauliflower’s popularity in France coincided with Louis XIV. There are some conflicting reports on the internet about whether cauliflower is a fractal. Certainly, romanesco is. But common cauliflower? Perhaps.

Today, we are celebrating cauliflower in curry form. This was taken from Meera Sodha’s Made in India and is delicious.

Cauliflower, cashew, pea and coconut curry

2 inch nub of ginger, chopped

4 cloves of garlic, chopped

1 jalapeno, chopped (I removed the seeds and membrane)

salt

4 tbs canola oil

2 large onions, thinly sliced

1 tbs tomato paste

1 1/2 tsp ground coriander

1 1/4 tsp ground cumin

1/2 tsp chili powder

1 large head of cauliflower cut to bite sized

1 1/2 cups coconut milk

4 oz cashews

1/2 cup of peas

1/2 tsp garam masala

small bunch of cilantro, chopped

wedge of lemon

First, thinly slice the onions (I used a mandolin). Heat the canola oil in a large pan and then add the sliced onions. Cook for 20 – 30 minutes, until they become golden brown. Add the ginger, garlic, pepper and cook for 3 to 4 minutes. Add the tomato paste, coriander, cumin, chili powder and 1 teaspoon of salt. Cook for a minute or two. Then, add the cauliflower and cook for another minute. Add the coconut milk bring to a simmer then cover and cook for 10 minutes. While simmering, fry the cashews in a tablespoon of oil in a separate pan for a minute or two. Add the peas, garam masala to the cauliflower and cook for 5 minutes. Taste for seasoning. Add the cashews, cilantro and lemon juice and serve with basmati rice.