roasted indian spice cauliflower

We made a full on Indian inspired meal tonight and my belly is sooooo full and happy.

This could be your reality. I promise.

I can only post one portion of our meal at this point in time, but trust me, even this one portion is enough to fill your soul with taste love.

We served this roasted cauliflower along side of Palak Paneer and coconut rice (both variations from my favourite vegan chef, Lauren Marshall... you may have to attend one of her Indian Food classes to get your hands on her recipes!!). The final result was worthy of gold stars... plus it was dairy free, gluten free, corn free, and egg free! Not to mention packed with antioxidants, liver loving cruciferous cauliflower compounds, fiber, and tummy loving spices like ginger, garlic, and tumeric!

I found this recipe on my new favourite site: veganricha.com  - full of vegan, gluten free, indian spice inspired dishes.

INGREDIENTS

• 1 Cauliflower head - leaves, tough stem removed and washed
• Water to blanch
• 2 teaspoons salt
• ½ teaspoon turmeric
• ½ teaspoon chili powder (optional)

Sauce/gravy:

• 2 teaspoons oil
• ½ medium onion chopped
• 1 inch ginger chopped
• 5-6 cloves of garlic chopped
• 1 dry red chili or chili flakes to taste
• 3 medium tomatoes chopped
• 1 teaspoon garam masala
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ teaspoon turmeric powder
• 1 Tablespoon dried Fenugreek Leaves (kasuri methi)... this is difficult to find. I omitted.
• ¾ cup coconut milk (from can)
• ⅓ cup soaked cashews, blended
• ¾ teaspoon salt
• ½ teaspoon maple syrup

INSTRUCTIONS

1. Bring a large pot of water to boil. Use enough water so all of the cauliflower can be immersed in it.
2. Add salt, turmeric and chili and blanch/cook the whole cauliflower.
3. Cover and cook for 4 minutes on each side(top and bottom. Flip after 4 minutes)

Sauce:

1. In a pan, add oil and heat over medium heat. Add chopped onion and saute until golden, 6-7 minutes
2. Add ginger, garlic chili and saute for another 2 minutes.Add the spices and mix.
3. Add tomatoes, salt, maple syrup, fenugreek leaves, mix and cook covered until tender. Mash the larger pieces. 8-10 minutes.
4. Cool slightly, then blend with coconut milk and cashews into a smooth thick puree.Taste and adjust salt, spice.

Bake:

1. Preheat the oven to 400 degrees F. Oil the baking dish if desired. Place the blanched cauliflower in a baking dish. Slowly drop the puree on top to cover the entire head of the cauliflower. Some sauce will fall on the side.
2. Keep about a ⅓ of the sauce to serve on the side later.
3. Bake in pre-heated 400 degrees F for 40-45 minutes till the cauliflower is dry to touch and sauce thickens a bit. Turn the dish around after 30 minutes.
4. Heat the remaining sauce to just about a boil so it thickens and serve on the side.Serve hot with flat breads(Naan/Roti), salads or quinoa, palak paneer or coconut rice. 

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