Curried Cauliflower in Tomato Sauce
This vegan dish can be served as is or add some beans and tofu to make a full meal.
Turn your oven to 400. Trim one large head of cauliflower into florets-- remove outer leaves (these are edible, like broccoli leaves or cabbage.) Using a sharp knife, cut out the center stalk like a cone, the widest part at the base. The florets should fall away.
Toss with a few splashes of coconut or sunflower oil (high heat), some salt and pepper, and your curry powder. You can also make your own spice blend with any combination of: chili powder, turmeric, ground cardamom, ground cumin, yellow mustard, and/or garam masala.
Roast the florets for 12 minutes (check after 10 to make sure not burning), toss and roast for an additional 5-10 minutes (depends on the size of your florets.) Should still have a slight bite, not overly mushy, but have developed a nice color.
While the cauliflower is roasting, begin your sauce: in a deep, wide skillet heat up a little more oil or butter. Begin to cook your onion, medium heat 5 min, and then add in the garlic or garlic powder. Stir in the tomato sauce, and allow to thicken. When the cauliflower is done, allow to cool for just a minute or two, and then toss it into the sauce.
Serve hot, with some cilantro, raisins, minced kale leaves, toasted sunflower or pumpkin seeds, or with some honey on top.
Ingredients
Directions
Turn your oven to 400. Trim one large head of cauliflower into florets-- remove outer leaves (these are edible, like broccoli leaves or cabbage.) Using a sharp knife, cut out the center stalk like a cone, the widest part at the base. The florets should fall away.
Toss with a few splashes of coconut or sunflower oil (high heat), some salt and pepper, and your curry powder. You can also make your own spice blend with any combination of: chili powder, turmeric, ground cardamom, ground cumin, yellow mustard, and/or garam masala.
Roast the florets for 12 minutes (check after 10 to make sure not burning), toss and roast for an additional 5-10 minutes (depends on the size of your florets.) Should still have a slight bite, not overly mushy, but have developed a nice color.
While the cauliflower is roasting, begin your sauce: in a deep, wide skillet heat up a little more oil or butter. Begin to cook your onion, medium heat 5 min, and then add in the garlic or garlic powder. Stir in the tomato sauce, and allow to thicken. When the cauliflower is done, allow to cool for just a minute or two, and then toss it into the sauce.
Serve hot, with some cilantro, raisins, minced kale leaves, toasted sunflower or pumpkin seeds, or with some honey on top.
This was amazing! I used the Traditional Tomato Sauce from Wholesome Valley! I made a few modifications:
* Like the instructions suggested, I made my own spice mixture using what I had in my cupboard – onion powder, garlic powder, cumin, garam masala, smoke paprika, turmeric, ground mustard, cayenne, and red pepper flakes.
* I didn’t have a regular onion, so in the sauce I used a combination of green onions and garlic scapes. I also added about a half teaspoon of fresh minced ginger.
* I added some baby kale to the sauce for some green AND a half block of firm tofu, heated through but kept soft.
* Topped it off with some nutritional yeast.
I will be stocking up on Wholesome Valley tomato sauce to make this again and again!
Sounds delicious!! Thanks for adding your notes, too!