Inspired by the sale on organic cauliflower at the Astoria Co-op, this weekend, I decided to make my Curried Cauliflower recipe. This one I made today requires:

2 C. cooked quinoa

4 C. steamed cauliflower

1/3 C. roasted cashews (the chili-lime cashews from Trader Joes work well here)

1/2 Onion quartered and sliced

1/2 Sweet red pepper quartered and sliced similarly to onion

1 C. chopped tomatoes 

4 Cloves of garlic chopped fine

1 1/4 C. vegetable stock

1 Tbsp. coconut plus 3 Tbsp. olive oil

2 1/2 Tbsp. flour

1/4 tsp. cayenne

1/8 tsp. nutmeg

2 Tbsp. good Madras curry powder

1/2 tsp. cumin

1/4 tsp. coriander

1/2 tsp. salt

Prep the first six ingredients and put aside. Mix in a small bowl; the flour, cayenne, nutmeg, curry, cumin, coriander and salt.

Heat one Tablespoon of  the olive oil and sauté onion, garlic, and sweet red pepper. Set aside with steamed cauliflower.  In a sauce pan heat coconut oil and the rest of the olive oil.  Add the flour-spice mixture. With a whisk stir well as spices bloom and flour toasts.  After a couple minutes (don’t let them burn), add the vegetable stock 1/4 C. at a time, stirring constantly until all liquid is incorporated. It should be slightly thick and fragrant.  Add the formerly cooked onion, garlic and sweet red pepper to the sauce. Cook for a couple minutes more. 

In bowls place a 1/2 C. quinoa, a generous helping of cauliflower, and pour sauce over.  Garnish with cashews and chopped tomatoes. Cilantro works here to for those who enjoy it. 

Makes four servings.