Curried Skillet Cauliflower with Cilantro

From America’s Test Kitchen. This is a really good side dish for just about anything.


  • 1 head cauliflower (~2 pounds)
  • 1.5 T olive oil
  • 1/2 onion, sliced thin
  • 1 t curry powder
  • 1/4 t red pepper flakes
  • 1/4 c yogurt
  • 1/4 c water
  • 1/4 c fresh cilantro, minced
  • 1 T fresh lime juice
  • salt and pepper to taste


  1. Cut cauliflower into 1″ florets.
  2. Heat oil in 12″ skillet over medium-high heat until shimmering. Add cauliflower and cook until it just begins to soften, about 3 minutes.
  3. Stir in the onion and continue to cook until the florets begin to brown and the onion softens, about 5 minutes.
  4. Stir in the curry powder and pepper flakes. Cook until the spices become fragrant, about 2 minutes.
  5. Reduce the heat to low and stir in the yogurt and water. Cover and cook until the flavors blend and the cauliflowe ris completely tender, about 6 minutes.
  6. Off the heat, stir in the cilantro and lime juice, and season with salt and pepper to taste.

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