Paleo Sunflower Curried Cauliflower
I have truly been living off of roasted veggies lately.
Every night I roast a new batch of some type of veggie, pair it with a little protein, and off I go… to the oven. The goldeny outside crisp of the vegetable and the soft, savory inside keeps pulling me back into that glass Pyrex pan of warm and comforting.
After numerous rounds of my root vegetable, paprika, salt, and pepper, I decided to start getting a little more creative with what I was “topping” my veggies with. (Not that kabocha squash roasted EVER gets old…)
After browsing magazines and looking up recipe ideas online, I finally found one: Cashew Curried Cauliflower. Alright! I’ll bite…
The original recipe calls for cashew butter so feel free to try using cashew butter, or any other nut butter of choice, instead of the sunflower butter, as I did below. Honestly, with this mixture of topping ingredients, a sock would taste good.
Although my recipe calls for a few add-ins, the original (and mine) are super easy, low on the list of items needed, and you can add in whatever your heart desires to call this yours. Have fun, be creative, and let me know how your dish turns out!
Sunflower Curried Cauliflower
Makes 4-6 servings as a side dish or main meal.
- 1/4 cup sunflower seed butter (or almond or cashew butter)
- 2 tbsp olive oil
- 2 tbsp curry powder
- 2 tbsp nutritional yeast (optional)
- 1 tbsp chili powder
- 1 tsp tumeric
- 1 tsp sea salt
- 1 head cauliflower (+ any other veggie of choice. I also included carrots)
- 1/4 cup chopped cilantro (optional)
Preheat oven to 425 degrees F.
In a small bowl, combine sunflower seed butter, olive oil, curry powder, nutritional yeast, chili powder, turmeric, and salt. Mix until all ingredients are incorporated and you start to get a paste. Set aside.
Roughly chop cauliflower, and any other vegetable you are using, into smaller pieces. Place into a large glass Pyrex baking dish and top with sunflower butter paste. With your hands, incorporate the paste onto the cauliflower, mixing well to coat as much vegetable as you can.
Place baking dish into the oven and roast for 30 minutes, mixing half way through. After 30 minutes, turn the broiler on to high and roast vegetables for another 5-8 minutes, or until crisp and/or slightly crunchy.
Remove from oven, plate immediately, and top with freshly chopped cilantro or green onions.