January 27, 2012
Do you like Cauliflower?
Cauliflower steaks are all over the food blog world right now. In an effort to be apart of the cool crowd, I made these. My take..and of course since my current obsession involves curry (and cilantro), I had to add some to this.
Cutting the cauliflower head into ‘steak’ gives this dish more of a meaty consistency…you need a knife.
The caramelization (whoa, that’s a long word) that comes from roasting makes fireworks in your mouth. The depth of flavor that is brings to the cauliflower – that can be somewhat bland – is bland no more!
Love this picture. Look at the detail!
Roasted Cauliflower with Spiced Coconut Milk
Enough for 2 heafy portions.
- Olive Oil
- 1 Cauliflower head
- 1/2 can coconut milk
- 1 heaping teaspoon ground Garam Masala
- 1/2 teaspoon cumin
- 1 squirt of Sriracha
- pinch of each salt and pepper
- 1 large pinch of freshly chopped parsley
Preheat oven to 400 degrees. Olive oil a sheet pan with sides.
1. Cut the end with the leafs off of cauliflower head. Cut into ‘steaks’, approximately 1 inch thick. Place on prepared sheet pan. Put in oven for 18 minutes – or until browned on the bottom.
2. Meanwhile, prepare the sauce. Combine the remaining ingredients (not parsley), in a small saute pan. Whisk to combine over medium-low heat. Once a slow simmer begins and it is heated through, turn heat off. Place cauliflower steaks in pan, one at a time. Flip over to coat each side with the sauce. Repeat until all steaks are coating, adding the steaks to a serving plate.
3. Top with parsley and remaining sauce. Eat right away!
January 23, 2012
Yes, I am eating more and more vegetarian meals.
And I am liking it.
This is a spicy dish. Make sure you have a glass of water next to you.
The sweet potato cuts the spicy green curry! It’s one of those perfect combinations. I swear. You are just going to have to try it. For real this time.
Coconut milk. Cilantro…obcessed, if you didn’t know.
Coconut Green Curried Lentils with Sweet Potato
Makes enough for 2 servings
- 1 teaspoon Olive oil
- 1 Sweet Potato, cooked
- 1/2 can of Coconut milk
- 1 heaping tablespoon Green Curry Paste
- 1/4 cup or more Cilantro, chopped
- salt and pepper
- Lentils (see note below)
1. In a medium-sized saucepan, heat olive oil over medium high heat. Dice sweet potato into medium size bites. Put into saucepan. Saute for a couple of minutes until the sides of the potato pieces are brownish – toss occasionally. Turn heat down to medium low. Add coconut milk, curry paste and cilantro.
2. Stir gently to fully incorporate ingredients without breaking apart the potato. Taste and add salt and pepper. Add lentils – I added about 3/4 cup per serving. Heat for 30 seconds, until everything is heated through and combine.
3. Serve and enjoy hot! …add more cilantro to the top for more garnish and color 🙂
*Cooking Lentils: I don’t measure – this could be a bad thing for you if you are following this recipe to a ‘t’. I poured about 1 cup of lentils into a pot an about 2 1/2 cups of vegetable stock. Bring to a boil, cover slightly and turn down heat for a rapid simmer. Stir occasionally and check the liquid – you may need to add more. Test the lentils for doneness – they should still have somewhat of a bite to them but not be complete baby food – somewhere in the middle is perfect! I would say roughly 20 minutes. In this recipe, I made the lentils the night before and chilled them overnight.