I don’t know about you but I tend to be a visual eater first. I mean, what better feeling than eating a plate full of vibrant colors. It just makes me feel like by eating the rainbow I’m getting the most out of my food nutrition wise.
And while that may be true, there’s a vegetable that may be kinda boring to look at that you should make sure to include on your menu. I’m talking about the cauliflower!
This mighty cruciferous has definitely gained some popularity in the last few years as people have been using it in recipes in lieu of carbs.
Think pizza crust, cauliflower rice or even as mashed substitute! But it actually as way more potential than make you feel like you’re eating a healthier pizza.
Cauliflower is full if vitamins and minerals, with especially high vitamin C content, making it an excellent antioxidant. It is also known to for its anti inflammatory properties. It also has a significant amount of choline and folate which we know can prove to be beneficial for fertility and pregnant women, especially in early pregnancy.
Cauliflower also has a decent amount of fiber! And the good news is, it’s very versatile and can be incorporated in lots of recipe.
Today I decided to share with you this super warming roasted cauliflower curry recipe in case you need some inspiration. Enjoy!
Roasted cauliflower curry
- 1 small cauliflower
- 2 tsp cayenne pepper more or less to taste
- 2 tbsp olive oil
- 1 cup Brown rice
- 1 medium onion diced
- 2 garlic cloves minced
- 1 can diced tomatoes
- 1 can coconut milk
- 1 tbsp coconut oil
- 1 tbsp fresh ginger grated
- 2 tsp curry powder
- 1 tsp turmeric powder
- 1 tsp black pepper
- 2 tsp ground coriander
- Fresh cilantro garnish
- Pre heat oven at 375F
- Slice cauliflower into even size pieces about 1 cm think and lay then in a single layer on 1 or 2 baking sheets lined with parchment paper.
- In a small bowl, mix together the olive oil and cayenne pepper then brush on both sides of the cauliflower.
- Place in the oven and roast until tender (about 20-30 minutes) flipping once. You can broil for the last 5 minutes to add some color.
- Once the cauliflower is in the oven, cook your brown rice according to package instruction.
- In a medium pan, melt the coconut oil then add the onion and cook until translucent (about 2 min).
- Add the garlic, ginger, curry powder, turmeric, pepper and coriander and cook for another minute.
- Add the diced tomatoes with the juices and the coconut milk and bring to a simmer.
- Season with salt and additional pepper to taste and simmer for 5 minutes while stirring occasionally.
- Plate the brown rice and divide the cauliflower evenly. Pour sauce over and garnish with fresh cilantro.