I learned so much working within Suzanne Goin‘s restaurants: Lucques, Tavern and Lucques Catering. The sad thing is, I’ll never be able to make most things again because of the change in my lifestyle. However, I can veganize things and make them more beneficial to our health.
For dinner last night, I wanted to pair our tabouli and hemp seeds salad with something Mediterranean and cooked since Peyman, my husband, likes a warm component in our dinner. I checked the inventory of my fridge and noticed I had a whole head of cauliflower. Immediately, I thought I could make curried cauliflower with the recipe from Tavern but it’s for 4 pounds of cauliflower. He loves variety and would surely get bored with just cauliflower, so I decided to add another pound of other vegetables to roast alongside the cauliflower; this way I could simply cut the recipe in half. My other adaptations are as follows: I don’t have a Hungarian hot paprika, so I subbed in a smoked paprika and added cayenne pepper. Of course I used sea salt instead of kosher salt. I also used less oil and subbed out red wine vinegar for an alkalizing apple cider vinegar.
I used to be a heavy user of red wine and balsalmic vinegars, but I want to keep our bodies more alkaline and less acidic, so I stay away from the other vinegars and mostly keep to my ume plum, coconut and apple cider vinegars. Although I love how the red wine vinegar tastes in this recipe, I think it’s just as good using any of the other vinegars. If you think it needs a bit more tang, add a squeeze of lemon (although I did not)!
I served this with my tabouli salad and on a bed of quinoa with little bits of dates. Why dates? Sometimes, Peyman’s mom will add dried sour cherries to their rice and I didn’t have any dried cherries. It was between dates or raisins and I chose a date. I was so happy to see Peyman finish his dinner and even reach for more veggies. I was even more happy to hear him say, “I like it!”. Hopefully, you’ll like this, too!
And by the way, if you have leftovers, this tastes even better the next day!
Roasted Curried Vegetables
Servings – about 4
1 pound of cauliflower florets
about 1 pound of other veggies:
1 sweet potato, peeled and cut into rondelles then halved at a diagonal.
1 bell pepper, cut into big bite-sized pieces
shiitake, portabello and/or oyster mushrooms
1/2 poblano pepper, optional
1/2 of an onion, cut in half
1/2 tsp coriander, ground
1/2 tsp cumin seeds, ground
1/4 cup cold-pressed olive oil
1/4 cup ume plum vinegar (it’s alkaline) (can substitute with coconut vinegar or apple cider vinegar)
1 3/4 tsp curry powder
1 1/2 tsp smoked paprika
heaping 3/4 tsp sea salt (Himalayan or Celtic)
1/8 tsp or more (if you like it spicy) cayenne pepper
1/4 cup cilantro, chopped
squeeze of lemon, optional
1. Preheat oven to 450 degrees F.
2. Place cauliflower florets and other veggies on a half sheet pan. Pull apart onion quarters into separate layers and add to cauliflower.
3. Stir coriander and cumin in a small skillet over medium heat until slightly darkened and fragrant. About 5 minutes. (best to stir with a silicone spatula so it doesn’t burn)
4. Place cumin and coriander in a medium bowl. Add curry powder, salt, paprika, cayenne and whisk in oil and vinegar.
5. Pour dressing over vegetables and toss with your hands to coat. You may want to wear gloves, but I didn’t. Coat vegetables well! Spread vegetables in a single layer. Sprinkle with more cayenne if you feel like it.
6. Roast vegetables until tender, stirring occasionally for about 35-40 minutes, until veggies are cooked through. Stir/toss with a spatula every 10 minutes until 35-40 minutes is up.
This can be made 2 hours ahead. Let stand at room temperature. Re-warm in 450 degree F oven for 10 minutes.
Mound vegetables in a large bowl and sprinkle with fresh cilantro and a squeeze of lemon, optional. Or top off quinoa with a little chopped dried fruit (sour cherries, dates, halved raisins) with this roasted vegetable mixture.
I hope you, your family and friends enjoy it! Cheers to good health!Share on Facebook