Recipe: Golden Cauliflower Curry

You may associate certain flavors and ingredients with Indian dishes—perhaps spices such as turmeric, cumin, or ginger. You may also think of starches such as rice or naan, a flatbread traditionally eaten with curry. If you have ever tried garlic naan, it is especially delicious! This recipe pulls together many aspects of Indian dishes and also ensures lots of veggies are present.

You may have heard that the spices listed above are good for your health. This is true! Both turmeric and ginger can help with inflammation and act as antioxidants in your body. Ginger can also help decrease nausea and aid in indigestion.

Whether you add chicken, tofu, or chickpeas to make this a Plate Method meal, this warm and spicy dish is a great way to give your body something cozy and nourishing during the colder weather!

Golden Cauliflower Curry

(Vegetarian, Dairy Free, Gluten Free)

Serves 6

Ingredients

• 2 C brown rice
• 2 Tbsp olive oil, divided
• 1 large head of cauliflower (about two lbs), cut into florets
• 2 cans light coconut milk (13.5 oz each), divided
• 2 Tbsp fresh ginger, grated and divided (or 2 tsp of ground ginger, divided)
• 3 tsp minced garlic from jar (or 6 garlic cloves, minced)
• 1 yellow onion, chopped
• 1 Tbsp garam masala
• 2 tsp yellow curry powder
• ½ tsp turmeric
• 1 tsp cayenne pepper (or less to decrease spice level)
• 1/2 – 1 teaspoon salt, to taste
• black pepper, to taste
• 6 oz can tomato paste
• 1 C frozen peas
• Optional: ¼ C fresh cilantro, roughly chopped

Directions

1. Prepare brown rice according to package instructions.  Usually this is: 1 part rinsed rice with 2 parts water and 1 tsp of olive oil brought to a boil.  Once boiling, cover, reduce the heat, and simmer for 45 minutes. Remove from heat and let sit, covered, for 10 more minutes. Fluff with a fork.
2. While the rice is cooking, preheat the broiler to high and spray a baking sheet with nonstick spray or olive oil.
3. In a large bowl, combine the cauliflower, 1/3 C coconut milk, half of the ginger, and half of the garlic. Let ingredients marinate for 10 minutes.
4. Spread the cauliflower in an even layer on the baking sheet and put in preheated oven for 6-8 minutes (or until the cauliflower is just beginning to caramelize on the edges).
5. Meanwhile, heat olive oil in large skillet on the stovetop over medium heat. Add the onion and cook 5 minutes. Next, add the rest of the ginger and garlic and cook for another 3 minutes. Then add the remaining spices, salt, and pepper and cook for 1 more minute.
6. Add the tomato paste and remaining coconut milk to the skillet, stirring to combine. Bring to a gentle boil for 6-8 minutes or until the sauce starts to thicken. Add in the frozen peas and broiled cauliflower. Stir to combine and cook for another 10 minutes or until the sauce is your desired thickness.
7. Remove from heat, salt and pepper to taste, sprinkle with the optional cilantro, and serve over rice.

Swaps

• For the brown rice: frozen prepared rice, white rice, or quinoa
• For the cauliflower: cooked and diced chicken breast or 2 cans chickpeas, rinsed and drained
• For the coconut milk: whole milk
• For the peas: diced and roasted potatoes or sweet potatoes
• For the garam masala: 3 tsp cumin and ½ tsp allspice or double the curry powder

Recipe modified from:  https://www.halfbakedharvest.com/indian-coconut-butter-cauliflower/#bo-recipe