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.