Curry Roasted Cauliflower
About
When it comes to nutrition, cauliflower is a superstar. It's high in vitamins C and K, and is also a good source of folate, which supports cell growth and is essential during pregnancy. Cauliflower is fat-free, cholesterol-free and low in sodium. A one-cup serving contains only 25 calories, 5 grams of carbohydrates and 2 grams of dietary fiber. Cauliflower is versatile veggie that can be eaten raw, cooked, roasted, grilled, baked into a pizza crust, or cooked and mashed as a substitute for mashed potatoes. This recipe capitalizes on that versatility with a combination of spices that will warm you up from the inside out this fall.
Ingredients
- 2 large heads cauliflower
- Mint, chopped
- Dried golden raisins
- Pine nuts
- Plain Yogurt
- CURRY PASTE
- 5 Tbsp Ginger, chopped
- 10 cloves Garlic, peeled
- 2 Shallots, chopped
- 2 small Serrano peppers
- 1 tsp ground coriander
- 1 tsp ground cardamon
- 1 tsp ground cumin
- 1 Tbsp curry powder
- 1 Tbsp tumeric
- 1/2 tsp salt
- juice and zest of 1 lemon
- 1/4 cup olive oil
Directions
- Roast ginger, garlic and shallots in oven at 350 degrees Fahrenheit until slightly tender and golden brown.
- Prep cauliflower; cut florets into bite-sized pieces, and place in a large mixing bowl. Set aside.
- Place all curry paste ingredients in a blender and blend until well combined. Adjust flavor with salt and lemon juice if needed. Adjust texture with olive oil if needed.
- Coat cut cauliflower with the curry paste and roast in oven for 45 minutes or until tender.
- Top with mint, currants, pine nuts, and plain yogurt. Enjoy!