I am in love with Indian food. The spices and bright flavors delight me. I first learned about it from a former boss’s mother, who was kind enough to teach me how to make a few dishes in her kitchen. Post cancer, I know that turmeric and cinnamon and other spices used frequently in Indian food are cancer fighters. My nutritionist even assigned me a daily turmeric supplement in my new diet. So being a food adventurer (in my mind, anyway), I wanted to learn how to make one of my favorite dishes without the need for an animal-based protein. Anyone who knows me knows I don’t like chicken, although occasionally I will make it for SuperHubs. But if it was just me, I would go veggie all the time. Here’s a new dish that got Neyoncé’s vote as “something to bottle and sell.”
Divide a large head of cauliflower into smaller pieces. I toss this in olive oil and a healthy pinch of sea salt. Roast it in the oven at 400 degrees for 20-30 minutes. Turn over once.
As the cauliflower is roasting, start on the masala. Add oil to pan and sauté onion until soft, for a few minutes. Add serrano pepper, ginger, tomato paste, agave, curry powder and cook for a frew minutes. Add crushed tomatoes and season with sea salt. Cover and simmer for 15 minutes. Add cream and cilantro.
Add cauliflower and serve over rice, quinoa or our latest obsession, farro. Garnish with cilantro.
1 head of cauliflower, large & chopped
2 tbsp. olive oil
1/2 medium onion, diced
1 tablespoon fresh ginger
1 fresh serrano, cored, seeded and minced
1 1/2 tablespoons hot curry powder
1 tablespoon tomato paste
1 pinch sea salt
1/2-1 tablespoon organic agave
1 28 oz. can crushed tomatoes
1/2 cup organic heavy cream
1/2 cup chopped cilantro leaves, divided (save some for garnish)
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