I had a big head of cauliflower from my CSA farm-share delivery I picked up last week. It was kind of staring at me all week and I didn’t know what to do with it until yesterday. Cauliflower is really versatile but it’s very mild on flavor, so it’s a great vegetable to use for experimenting with spices and cooking techniques. I whipped up this simple recipe last night and was really happy with the way it turned out. The Indian curry spices made our apartment smell amazing and it was I love the added crunch of the almonds on top.
What’s your favorite way to eat cauliflower?
Baked Curry Cauliflower
(makes 4-6 servings)
1 head cauliflower
3/4 cup coconut milk
1 tsp. salt
1/2 cup roasted almonds
1 heaping tsp. curry spices (such as Frontier’s Indian Curry spice mix)
1/2 small onion
2 garlic cloves
Preheat your oven to 350 degrees. Chop up the cauliflower into bite-sized pieces and spread out in a medium-sized casserole dish. Thin-slice the onion and finely chop the garlic and add them to the dish with the cauliflower. In a small bowl, whisk together the coconut milk, salt, and curry spices. Pour on top of the vegetables, and toss together with clean hands to make sure all the vegetables are coated.
Using a food processor, process the almonds on high for 10-15 seconds to reduce to a coarse meal (don’t process too long, because you want the almonds to still have some crunch). Sprinkle the almonds on top of everything in the casserole dish. Cover loosely with foil and bake for 45 minutes. Serve warm.
Note: If you don’t have a food processor, just chop up the almonds with a knife.Pin It