pantry+ roasted cauliflower in coconut curry

I am going to be completely honest with you: this is a really delicious dish! It uses pan-roasted cauliflower cooked in a coconut bechamel sauce. The sauce is laced with garam masala, one of the global spice mixes I am using for the Pantry+ recipes and it is a knock out!

It also happens to be really easy and fast to make, so you should get the rice cooking right away. Use my quick, 30-minute brown rice recipe HERE to make things go as fast as possible.

This recipe needs only 5 pantry ingredients and 4 fresh ingredients.

Roasted Cauliflower in Coconut Curry:

Equipment:
Bowl
Large skillet
Medium sauce pot
Blender

Pantry ingredients are:
Vegetable broth
Flour
Garam Masala
Coconut milk
Red chili flakes

Fresh ingredients are:
Cauliflower
Dates
Cilantro
Brown Rice

It is amazing how using only one spice mixture, and cooking the spice mixture first, adds so much flavor to a dish. This certainly cuts down on a list of ingredients. Since I still have garam masala from a store-bought batch I am not supplying a recipe for it, yet, but a quick search on the web will result in a plethora of options.

I dry roast the cauliflower because I've come to notice that there is a lot of moisture in vegetables that help cook and saute them without the need for added oil as long as you dry roast them in a well-seasoned cast iron pan and use a lid. It also speeds up cooking.

Because of the lack of oil, you need to toast your flour first and then add it and the milk to a blender, instead of using a roux of oil and flour to make the thickening agent.

Whether you choose to use a roux or a blender, this sauce thickens beautifully and is very delicious. The garam masala comes through in a big way and the touch of spice from the red chili flakes offers a bit of bite. The few dates in the curry lend the sweetness that it needs. Add some fresh cilantro as a garnish to brighten up this curry and the meal is complete.

Roasted Cauliflower in Coconut Curry (a Pantry+ recipe)

Makes 4 servings

Pantry list is HERE.

1 medium head cauliflower

1 1/2 cups vegetable broth, divided

3 tablespoons whole wheat pastry or all-purpose flour

2 teaspoons garam masala

1 (14-ounce) can coconut milk

3 large dates, seeded and chopped

1/2 teaspoon sea salt

1/4 teaspoon red chili flakes

1/2 cup cilantro

Hot, cooked brown rice

1. Begin preparing the rice as desired. Use my quick brown rice recipe. 

2. Heat a large cast-iron skillet over medium heat. Chop the cauliflower into florets and add it to the hot skillet. Cover and cook for 3 minutes. Stir, cover and cook for another 3 minutes. Repeat until the cauliflower is golden. Add 1/2 cup broth, cover and steam until the broth evaporates and the cauliflower is tender. Remove and set aside in a bowl.

2. Add the flour to the skillet and stir. Cook for 2 minutes and add the garam masala. Stir and cook until the masala is aromatic. Add the coconut milk to a blender and add the cooked flour. Blend until smooth. (This step is to omit oil from the recipe. You can cook the flour in 3 tablespoons of oil and whisk in the coconut milk {instead of using a blender}, if desired.)

3. Transfer the coconut mixture to the skillet, add the dates, the salt, red chili flakes and the remaining 1 cup of broth. Stir to combine and add the cauliflower. Bring to a simmer and cook until the sauce is thickened and the dates are tender, about 3 minutes. Taste and adjust seasoning.

4. Serve with the brown rice and garnished with the cilantro. 

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