Welcome to The Epicures Dish!

Catering a Wedding, Summer 2009

I will be moving to New York City next month and decided that this is a fresh start and I should journal or blog this whole experience. I’ve also been contributing monthly articles to Equal4all, a wonderful blog and that has been a great experience. So with their motivation, and tons of friends and family constant persuasion, I have decided that I should share my knowledge of food and nutrition with everyone and share daily and weekly recipes and advice.

For my first blog entry I will share with you one the easiest and healthiest recipes I have! Try this recipe and you will impress friends and family and you will be surprised with how simple it really is!

Curried Cauliflower with Quinoa and Avocado

1 Bell Pepper

4 Cloves Garlic

1 Head Cauliflower

1 Jalapeno

2 Roma Tomatoes

½  Lime

3 T Red Curry Paste

¼ Cup Water

½ T Hot Pepper Flake

2 T Salt

1 T Ground Black Pepper

2 T Olive Oil


  • Dice you bell pepper and tomatoes into large chunks about an inch length. Slice you jalapeno thinly seeds and all into rings. Smash you garlic and chop it roughly. Take your head of cauliflower and cut it into small florets.


  • Mix the water, red curry paste, hot pepper flake, 1 T salt, and ½ T ground block pepper.


  • I like to make this in a wok, but if you don’t have a wok then use a large sauté pan. Get your pan very hot and add your olive oil.  Let the oil heat up for a moment and then add you cauliflower florets. Move them around the pan and let them brown. Cook for 5 minutes and then add your jalapeno, garlic, and bell pepper. Season with 1 T of salt and ½ T ground black pepper. Let the vegetables cook for 7 minutes over high heat stirring them frequently. Then add your sauce and cover with a lid. Cook for 10 minutes. Turn heat off and add your chopped tomatoes. Juice half the lime into the pan and stir to combine.  Serve hot over quinoa.


1 Cup Quinoa

2 Cups Water

½ Lime

1 T Cilantro chopped

1 t Salt

Ground Black Pepper

  • Bring 2 cups of water to a boil in a saucepot. Add your salt. When the water boils add your quinoa and turn the heat down to a simmer. Cook until the grain has absorbed all the liquid and become tender. Add quinoa to a bowl and mix in black pepper, lime juice, and cilantro.

Serve your curry on a bed of quinoa, I like to serve it will some large diced avocado.

Try this recipe out! It is really delicious and very healthy for you. The only fat in the dish is from the olive oil and avocado and it is heart-healthy monounsaturated fat. This dish is also vegetarian, which makes it very light and a nice change in the weekly menu.

So spice it up and try something different, you will be happy with the results!

If you have any questions about this recipe or anything at all, email me at Chef.seangallagher@gmail.com


Sean Gallagher

Brooklyn Bridge, 3/10


4 thoughts on “Welcome to The Epicures Dish!

  1. Sean,
    Hi, I am so excited and just wanted to say good luck with your new endeavor. Hope you don’t mind if I share this with my sister who lives in Alabama..She went to cooking school in New York and also is a chef.
    Can’t wait to try your recipes.

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