February 17, 2015

roasted cauliflower curry with greens and quinoa

Yum

With Indian food being my favorite, this dish turned out to be right up there in the top 10 dishes that I have made.  There are so many flavors coming together, which is part of what makes Indian and Thai food unique, and yet they are harmonious.  The sweet raisins really set off the curry flavor and the crunchy onions on top give the texture diversity.

I almost always serve Indian with cucumber raita and nan, so check out that recipe and don't forget to add them to your grocery list!

Servings 4-6
Total Time 35 minutes

INGREDIENTS
for the cauliflower
(if you are making this for 6 adults I would suggest doubling the cauliflower)
  • 1 head cauliflower, cut into bite-sized florets
  • 2 tablespoons melted coconut oil
  • 1/4 teaspoon cayenne pepper
  • course salt
for the quinoa
  • 3 teaspoons melted coconut oil 
  • 1 large yellow onion, chopped
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground turmeric
  • 3/4 teaspoon curry powder
  • 3/4 teaspoon ground cardamom
  • 1 1/2, 14 ounce cans coconut milk (21 ounces total, you can freeze any extra for next time)
  • 3/4 cup water
  • 1 1/2 cups quinoa, rinsed well 
  • 1/2 cup raisins
  • 1 teaspoon course salt
  • 1 tablespoon cider vinegar
  • 5 ounces baby kale or spinach 
  • 2 green onions, chopped for garnish
  • red pepper flakes, for garnish (optional)

INSTRUCTIONS

1.  Preheat oven to 425 degrees F.

2.  Combine the coconut oil and cayenne pepper.  Toss the cauliflower florets with the oil mixture (this is really easy to do in a gallon size ziplock... then you throw away the mess), then arrange them in a single layer on a baking sheet covered in parchment.

3.  Sprinkle with salt and then roast for 25 to 30 minutes on the middle rack, turning halfway, until the cauliflower is tender and golden on the edges.

4.  Meanwhile, in a large pot with a lid, warm the coconut oil over medium heat. Add the onion and cook until it is turning translucent, stirring often, about 5 minutes. Add the ginger, turmeric, curry powder and cardamom and stir until fragrant, about 30 seconds. Pour in the coconut milk, water, rinsed quinoa and raisins. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, then remove the pot from heat and let it rest for 5 minutes.

5.  Fluff the quinoa with a fork. Stir in the salt, vinegar and greens (it will look like to many greens at first... just keep stirring and they will wilt within a minute or two).

6.  Top the quinoa with the roasted cauliflower.  Sprinkle with green onions and red pepper flakes.  Enjoy!!!

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