Curried Cauliflower in Tomato Sauce

By September 15, 2015

This vegan dish can be served as is or add some beans and tofu to make a full meal.

 1 head cauliflower, cut into small florets
 Sunflower or coconut oil
 Salt & Pepper
 3 tsp curry powder
 1/2 onion, finely chopped
 1 clove garlic, minced (or 1 tsp garlic powder)
 2 cups tomato sauce
 Optional garnish-- minced Kale or Chard, Cilantro leaves, Raisins, sunflower seeds, and/or tbsp honey
1

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.

2

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.

3

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.

4

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.

5

Serve hot, with some cilantro, raisins, minced kale leaves, toasted sunflower or pumpkin seeds, or with some honey on top.

Ingredients

 1 head cauliflower, cut into small florets
 Sunflower or coconut oil
 Salt & Pepper
 3 tsp curry powder
 1/2 onion, finely chopped
 1 clove garlic, minced (or 1 tsp garlic powder)
 2 cups tomato sauce
 Optional garnish-- minced Kale or Chard, Cilantro leaves, Raisins, sunflower seeds, and/or tbsp honey

Directions

1

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.

2

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.

3

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.

4

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.

5

Serve hot, with some cilantro, raisins, minced kale leaves, toasted sunflower or pumpkin seeds, or with some honey on top.

Curried Cauliflower in Tomato Sauce

2 Comments

  • Dana says:

    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!

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