It may be the fear of clowns,
A reflexive rejection of opera,
The thought of eating cauliflower–
Magnified lacerations of childhood’s vulnerable psyche,
Covered with the protective bandages of rejection,
To become a second skin.
Adulthood offers possibilities–
With recognition and courage,
Hold the breath,
And rip off the bandages one by one,
To reveal these perceived wounds,
And give them new light and fresh air,
What the eyes now see,
Is not the ugly aftermath of injury,
But a beauty that marks,
The pains of the human journey,
A memory of what once was,
But is no longer.
Position the rubber nose,
Slip on those over-sized shoes,
Take in La Traviata,
And try a cauliflower–
Just make sure not to over-cook it.
Sloppy Buddha Cauliflower Chickpea Curry
1 head of cauliflower broken into florets
2 cups chickpeas (16 ounce can, drained and rinsed)
3 cloves of garlic and 1 inch ginger, crushed and grated
1.5 tbsp tomato paste (or ketchup)
1 tbsp curry powder
1/2 tsp chili powder (or medium paprika)
2 cups coconut milk (1 can)
2 tbsp lime juice or more to taste
2 tbsp canola oil
1/2 tsp salt (adjust to taste)
1/2 red onion sliced thinly
Rice (I used Jasmine)
1/3 cup walnuts
3 or 4 tbsps fresh cilantro (or less if using dried, obviously!)
How to Make It
1. Put the rice on to cook.
2. Stir-fry the cauliflower florets on medium high heat until cooked but not mushy. They should be tender but not soft– a delicate but very important balance. Take the cauliflower out when done and put on a plate.
3. Stir fry the onion with the garlic and ginger for a few moments until the onions are soft.
4. Once the onions are soft, add the chickpeas with curry powder, chili powder, and tomato paste and cook for 1 more minute.
5. Add the coconut milk with the lime juice, and salt. Bring it to boil, then reduce the heat and simmer until the liquid thickens.
6. Add the cauliflower back into the pan with the chickpea-curry mixture.
7. Toast or fry the walnuts.
8. Serve the curry-cauliflower mixture over rice garnished with toasted walnuts and chopped cilantro. You can also spice it up a bit with some hot sauce if you wish.