“One cannot think well, love well, sleep well, if one has not dined well.” – Virginia Woolf
Right on time, a warm, rich (and healthy!) meal to add a little spice to these cool Fall days. Recipe adapted from one I found while skimming a magazine (that I can’t remember the name of unfortunately) at a salon a few weeks back.
What you’ll need:
- 1 head of cauliflower
- 2 tbsp canola oil
- 1/2 onion, diced
- 2 tsp grated fresh ginger
- 1-3 (depending on your love of spice) serrano or jalapeño peppers (whatever you can find, I used jalapeño but I believe the original recipe called for serrano), minced (I just threw mine in a blender for a few seconds)
- 1 tbsp curry powder
- 1/2 tsp salt
- 2 tbsp tomato paste
- 1 28 oz. can of crushed tomatoes (I used a can of Trader Joes Fire Roasted Tomatoes I had lying around in my kitchen)
- 1/4 c. heavy ream
Preheat oven to 400 degrees. Toss cauliflower florets with 1 tbsp oil and roast until tender & slightly browned on a baking sheet (~20 min). Heat remaining 1 tbsp of oil over medium heat and throw in the onion, ginger, serrano/jalepeño peppers, curry powder, salt & tomato paste, cooking for a few minutes until the onion becomes translucent. Finally, add the tomatoes and cream. Cover & simmer for about 15 minutes. Divide the sauce among four bowls and sprinkle your roasted cauliflower on top. Soulfull tip: savor slowly with a big smile.