Roasted Cauliflower and Sprouts

romanescaFor this recipe, I used a romanesca cauliflower. It’s a fascinating looking vegetable, and DH couldn’t wait to try it. Since I still have brussels sprouts coming out of my ears, I decided to use it in this recipe.

The night before, cut the cauliflower into 1 inch florets, halve the brussels sprouts, drizzle with 2 T olive oil and mix. Then, add 3 cloves of thinly sliced garlic, 1/2 tsp of rosemary, and 1/2 tsp pepper.

The next evening, preheat the oven to 450F, sprinkle with salt, and bake in a single layer for 15-20 minutes (until they’re crisp-tender and beginning to brown at the edges). Stir occasionally (if you take the pan out to stir and close the door while stirring, you won’t lose the oven heat).

The verdict: The flavor is very light, but thorough – perhaps as a result of the “marinating” overnight? It went really well with a chicken that I threw in the crock pot this morning and drizzled with olive oil and sprinkled with rosemary and garlic salt. I apologized to DH for not having a very fancy dinner tonight. He said “it doesn’t have to be fancy, this is good!”

For more info about romanesca, click here:
Broccoflower on Foodista

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Red Lentil Coconut Curry

curryI’m not going to lie. This took forever to make, and although delicious, maybe a bit ambitious for a weeknight.

Tip:  Did you know that you can place a can of coconut milk in the freezer for 20 minutes and the coconut butter will rise to the top? You can use this for sauteing.

In a large soup pot, 1 large onion, minced. Saute’ in coconut butter or 1 T olive oil over medium-high heat until transparent but not browned.

Then, add the following and cook over medium low (stir constantly for 3 minutes, don’t let the spices or onion brown): 1 T minced garlic, 1 T minced ginger, 2 t curry powder, 1/2 t each turmeric/cumin/pepper, 1/4 t red pepper, 1/4 t cinnamon, 2-3 bay leaves. At this point it will start to smell like your favorite Indian restaurant.

Add a can of coconut milk (13.5 oz), 1/4 C soy sauce, and 1 C tomato sauce, simmer for 20 minutes, stirring often.

In a separate saucepan, cook 2 C rinsed dried red lentils with 5 C water for 15 minutes. Add, with liquid, to soup pot.

Cut 1 med head of cauliflower (cut into 1 inch florets), 1 large sweet potato (cut into 1 inch cubes), 1/4 head cabbage (cut into 1 1/2 inch chunks), and 1-2 C peas (optional, I didn’t use them). Add to soup pot and cook over medium heat just until tender. Serve over brown rice (I used basmati ’cause that’s my favorite).

Optional: You can serve with Indian chutneys and pickles, fresh diced pears, roasted sunflower seeds, plain yogurt. Me? Eh, I took an hour getting the non-optional part ready. Maybe next time.

The verdict: This was a very mild Indian dish, but with great flavor. It did take awhile to make, but I think I’ll make it again. Perhaps I’ll figure out  a way to make it a bit spicier.