This is the name of the dish we have chosen for you; Roasted Curry Cauliflower with Fresh Lemon Raita
Curry. Cauliflower. Two simple words that always really fit together. Now not only phonetic, the ingredients are a dream team. Something of.
Beautifully braised, tender cauliflower florets in a creamy, strong curry sauce with a touch of thousands of spices, which fortunately we already have in a good curry mixture in the pantry.
Hey, whoever can resist, does not have them all anymore. Sorry, my opinion. I am reluctant to accept complaints. Cauliflower, after ca cauliflower. Who does not like you, is pretty hollow.
And yet: Even favorite recipes may be remixed. Not that cauliflower curry ever gets boring. But let’s face it: Every now and then the lazy routine sitting on her butt makes fun.
That’s why we’re presenting our roasted curry cauliflower today – full of creativity, I just reversed both terms in the name – with thick, juicy onion pieces, the freshest lemon rita, coriander and aromatic black cumin.
Seriously, our curry cauliflower has worked its way up the list of our favorite foods in record time. You could say fought. And believe me, this list is really long. Sushi , pasta & Co. must first be exceeded.
But that’s not really surprising. You only need 10 minutes for the pure working time and few ingredients, which, by the way, anyway belong in a well-stocked storage cabinet.
The preparation is almost ridiculously simple. The large cabbage chunk is quickly made small, the marinade stirred and mixed with the vegetables. And while the curry cauliflower has made itself comfortable in the oven, you stir the lemon rita out of your wrist and then you can adjust it to the cauliflower and put your feet up.
Seriously: The most exhausting part of this recipe starts when the steaming plate is in front of you and you have to refrain from stuffing the hot, steaming roses in your beak all at once. Yes, now it really shows how well your self-control is.
Our curry cauliflower is actually completely over the plate sin. In fact, it is light and super healthy, because in Cauliflower put a lot of vitamin C and minerals. So he goes out – together with a light basmati rice or a piece of fresh, hot naan bread – more than super as a top notch weeknight dinner.
But try our recipe as a wrap filling or as a topping for a crispy salad. I do not want to exaggerate, but here are the possibilities really quite limitless. Now in real! Word of honor. So with heart and so on.
So, get to the cabbage. I’m curious to see how far up the curry florets (wow, that sounds a lot better than cauliflower) are on your favorite dish list.
For the vegetables
- 750 g of cauliflower
- 2 onions
For the lemon rita
- 150 g of soy yoghurt
- 1 lemon juice squeezed out
- 1 pinch of salt
- Melt coconut oil in a saucepan over low heat and mix with the spices.
Preheat oven to 200 ° C top / bottom heat.
Divide cauliflower into florets, quarter onions and mix with the curry coconut oil. Spread on a baking sheet lined with parchment paper and roast on medium rack for 30 minutes. Turn after 15 minutes.
For the lemon rita mix all ingredients.
Roughly chop coriander. Beat roasted curry cauliflower with lemon rita, chopped cilantro and black cumin and serve with basmati rice or naan bread.