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Roasted Curried Cauliflower

  • 1 large head cauliflower, about 2 lbs, cut into small florets, roughly the same size
  • 1 onion, sliced, any kind
  • 1-2 inch knob fresh ginger, finely grated OR 1 teaspoon ground dried ginger
  • 2-3 heaping Tbsp curry powder (yes, 2-3 tablespoons. If you don’t like spicy, buy a mild curry powder. A mere sprinkle may add some color, but we’re looking for flavor. Big time.)
  • 2 cloves garlic, minced OR 1 teaspoon garlic powder
  • 2 teaspoons salt, or more (use approximately 1 teaspoon per pound of vegetables)
  • ½ teaspoon freshly ground pepper
  • 16 oz can coconut milk (Absolutely no reduced-fat nonsense. Remember you absorb many nutrients better with fat. Oh, and your vegetables will taste so good that you’ll actually eat them without crying about it.)
  • 1-2 Tbsp coconut oil or ghee or butter (ghee is Indian clarified butter)
  • 1 Tbsp balsamic vinegar or pomegranate molasses (sounds weird, but the flavor is drab without it. Pomegranate molasses is found in Middle Eastern markets.)

Instructions

  1. Cut up all vegetables (into similarly-sized pieces) and place in a large baking pan, such as a lasagne dish. You want a single layer, so if it’s piled up, split it into 2 pans. The smaller the pieces, the faster it will cook.
  2. Add all remaining ingredients and toss to combine.
  3. Bake in preheated 425 degree oven for 30 min or until cauliflower is lightly browned and tender when pierced with a fork. Serve hot.

Recipe Notes

OPTIONAL ADDITIONS:
- bell peppers, sliced, any colors
- parsley or cilantro
- 1 can garbanzo beans, drained, rinsed
- a handful of dried cranberries - adds a nice sweet contrast
- chicken breast strips - they can go in raw with everything else and will fully cook in the oven. This definitely turns it into a meal!
- cashews, added after cooking for a little protein and a nice crunch (my crispy cashews would be ideal!)