This is a very tasty dish that is satisfying, filling, and relatively low in calories. I served it over brown rice. It is vegan and gluten-free. Go figure.
- 1 large head of cauliflower, stems removed and florets broken into bite-sized pieces
- 3 tablespoons coconut oil
- 2 teaspoons kosher salt
- 1 cup chopped sweet onion
- 3 cloves of garlic, minced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons fresh lemongrass, minced
- 2 ½ cups organic vegetable broth
- 1 ½ cups light coconut milk
- 1 rounded teaspoon curry powder (I used hot)
- ¼ teaspoon ground cinnamon
- ½ cup golden raisins
- ¼ cup cider vinegar
- Black pepper and/or cayenne and salt, to taste
- 1 cup fresh cilantro, finely chopped, for garnish (optional)
Preheat oven to 450 degrees.
Put the cauliflower pieces with 2 tablespoons of the coconut oil and 1 teaspoon salt into a roasting pan and cook for 10-15 minutes or until florets start to brown. Stir florets and roast for about 10 minutes more or until just tender. Remove from oven.
While cauliflower is roasting, sauté onions in a large skillet with the other tablespoon of coconut oil for about 2 minutes over medium heat. Add garlic, ginger, lemongrass, and the other teaspoon of salt. Cook until onions are soft but not burned.
Add the vegetable broth and reduce by about 1/3. Then add coconut milk, curry powder, cinnamon, and raisins and simmer for about 5 minutes stirring frequently so that spices are thoroughly mixed. After 5 minutes, carefully add the roasted cauliflower florets and simmer for 5-10 minutes more until the sauce is the consistency of a thickish soup. Correct for seasonings then add the cider vinegar and simmer 1 minute more, stirring constantly.
Spoon curry over hot brown rice and sprinkle fresh, chopped cilantro on top unless you are from that half of humankind that hates it.