By: Admin

Region: American

Dish:Vegetarian - Others

Servings: 4

Ingredients

-3 small cauliflowers, trimmed and halved (or 1 large, cut into 6 wedges)
-3 spring onions, thinly sliced
-1 tbs ginger, finely grated
-2 garlic cloves, crushed
-2 tbs coconut oil
-3 tsp curry powder
-1 tsp coriander seeds, lightly crushed
-1 x 400ml can coconut milk
-1/2 cup (70g) cashews
-Finely grated zest of 1 lemon & juice of 1/2 lemon
-Coriander, to serve

Carrot salad

-3 carrots, peeled, cut into ribbons (we used a julienne peeler
-1/2 cup (80g) sultanas
-1/4 cup rice vinegar
-1/4 cup (20g) coconut flakes, lightly toasted
-1/3 bunch coriander

Directions

- Heat the oven to 220°C. Put cauliflower in a roasting tray. Cook spring onion, ginger, and garlic in coconut oil over medium heat for 3 minutes until soft. Add curry powder and coriander seeds, cook for 1 minute until it smells good. Pour in coconut milk, add cashews and ½ cup (125ml) water, and let it simmer for 2 minutes. Season, stir in lemon zest and juice, and pour this mixture over cauliflower. Cover with foil and bake for 15 minutes. Then remove the foil, brush the cauliflower with the coconut mixture, and bake for 25 minutes or until the cauliflower is golden and just tender.


- To make the carrot salad, mix together carrots, sultanas, and vinegar in a bowl, then let it sit for 5 minutes. Just before serving, add coconut and coriander, and serve it alongside cauliflower topped with coriander.

Comments

This combination brings a balance of savory and sweet notes, enhanced by the inclusion of aromatic spices. The review would likely depend on the execution of the recipe, but the description indicates a potentially delightful and well-balanced culinary experience with a touch of Indian flair.

Rating:  

1 2 3 4 5       

 Print

Customer Reviews: Write a Review & Share your thoughts with Other Customers.