Cauliflower is a vegetable that's part of a crucifurous vegetable family or Brassicaceae family. These types of vegetables are rich in vitamins, minerals, fiber, and contain bioactive compounds that are cancer protective.
Crucifurous vegetables are nutrient dense, seasonaliy available during winter time and an affordable way to elevate your nutrition. Health benefits of crucifurous vegetables include: lower blood pressure, Alzhimer's prevention, weight loss, and so many more.
Roasted cauliflower is delishious, it deepens the flavor of this curry making it such a delight. Enjoy!
Prep Time 15min
Roasting Time 40min
Cooking Time 15-20min
Yields: 6-8 Serving
Ingredients - Roasted Cauliflower
1 large head of caulflower, cut up into bite-size pieces
1 tbsp olive oil
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp smoked paprika powder
1 tsp salt
1 tsp ground black pepper
Ingredients - Curry
1 Tbsp olive oil
1 medium onion, diced
6 garlic cloves, minced
2 tbsp curry powder
2 tbsp garam masala powder
2 tbsp cummin powder
1 tbsp corriander powder
1 tbsp cinnamon powder
1 tsp salt
1 can diced tomatoes
1 can cocounut milk
1 cup of vegetable stock
1 can cooked green lentils
2 cups fresh kale, roughly chopped up
Preheat the oven to 425F.
Toss the cauliflower bite-size pieces with the oil and spices until well coated.
Spread evenly on a baking sheet and roast for 40min, until crispy and golden.
In a dutch oven or a large pot over medium heat, cook the onions and garlic in olive oil until golden for about 5-8minutes.
Add all the spices and stir until fragrant (less than a minute).
Add the can of tomatoes, vegetable stock and stir to combine everything.
Allow to simmer for 5 minutes.
Finally add the coconut milk, cooked lentils, kale and roasted cauliflower, and mix everything to combine well.
Serve over rice or with warm naan bread (optional).
Sprinkle with fresh cilantoro (optional).