At long last, the heat and humidity has come to Toronto. We’ve had an amazingly summery week and I’ve loved every single minute of it. Seriously. You don’t hear me complaining about the heat – I even cycled to work and played tennis. I just love it!
The only downside to the hot weather is having to cook in a steamy kitchen. No fun. So, I took my dinner prep outdoors.
Pictured above is a yummy cauliflower curry that we sopped up with grilled naan bread. Once the curry was done I threw in some extra charcoal and grilled a few lamb chops, too. It was a fantastic dinner if I do say so myself.
How do you beat the heat? Do you order in, subsist on salads or what?
Curried Cauliflower over Charcoal:
Combine a 28 oz can of diced tomatoes with two tablespoons of mild, medium or hot curry paste and a tablespoon of minced ginger. Add a little extra cumin if you like. Cut up a small head of cauliflower and stir the florets and a handful of golden raisins into the mixture. (If you don’t live with Martin who is allergic to legumes, add some drained, rinsed chickpeas, too). Cook, stirring often, on the hot barbecue until the juices are thickened and the cauliflower is fork tender. Stir in chopped fresh mint or coriander and season, if necessary, with salt and pepper.