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Cauliflower

with a spicy curry & mint chutney

Story by The Cupboard October 6th, 2015

The recipe: Roasted Cauliflower with a curry dipping sauce and a sweet mint chutney.

The flavors of this dish are powerful and rich. It’s an undeniable mouthwatering trifecta of flavor: spicy, sweet, and crunchy. The prep is simple and easy, making it perfect for for any night of the week. Pair it with baked salmon, a grain salad, or spring rolls, and you’ve got yourself a nice meal.

Curry dressing is something of a go-to for me. I often pour it over soba noodles or roasted veggies. One of my favorite combinations is with cauliflower. The cauliflower can stand up to the curry’s strong spicy flavoring quite well. The mint chutney on the other hand offers a sweetness that is bold and rich. Together, it’s a little bit of heaven.

As far as nutrition goes, this is full of vitamins, minerals, anti-inflammatory, antioxidant, anti-cancer goodness. It’s a delicious way to include the powerhouses of turmeric, coconut, ginger, garlic, jalapeño, cauliflower & mint into your meal.

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Ingredients

1 head cauliflower (I’ve used a cheddar color variety)

1 tbsp coconut oil or ghee

pinch of sweet paprika and/or cayenne

pinch of sea salt


Curry Dressing:

2/3 cup coconut milk

1 jalapeño

2-3 garlic cloves

1 tsp curry

1/4 tsp turmeric (optional)

1/2 lime juiced

1” ginger grated and juiced

1 tbsp nut butter (optional)

dashes of black pepper

big pinch of sea salt


Sweet Mint Condiment:

2 medjool dates

1 garlic clove

1 cup tightly packed mint leaves

2 tbsp olive oil

1/2 citrus (lime or lemon) juiced

pinch of sea salt

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Preparation

1. Preheat Oven To 350°

2. Prep Cauliflower
With a paring knife cut the cauliflower into bite sized florets.

3. Roast
Place the cauliflower along with some oil (coconut or ghee), a pinch of salt, and sweet paprika (or cayenne) spice into a glass pan. Roast for 30-40 minutes until tender, but still has a bite. Toss about half 15 minutes into roasting.


4. Curry Dressing

In a blender add the garlic and jalapeño, purée. Next, add the remaining ingredients, blend until smooth. Taste, make any adjustments. Set to the side. This may also be done with a food processor, but may not become as smooth than with, say, a vitamix.

5. Mint Condiment

Use a food processor for this portion. Place the dates (removing the seed) in the processor, blend until puréed. Then, add the garlic, blend. Next, add the remaining ingredients, blend until thoroughly mixed. Taste and make necessary adjustments.

6. Serve

Serve warm with the sauces on the side, or pour the curry dressing over the cauliflower. The sauces taste great together! So, don’t be afraid to double dip!

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Footnote: Nutritional information gathered from cronometer and WH Foods
San Francisco, CA, United States