Curried Cauliflower With Cashew Coconut Crumble

Curried Cauliflower With Cashew Coconut Crumble

Ready in 45 minutes • Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, November 10, 2019.
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Ingredients

Cauliflower

  • 1/2 cauliflower, cut into florets
  • 800g red kumara, diced 2cm
  • 1 pack cauliflower spices
  • Pinch of garlic chilli blend
  • 1 pack coconut cashew mix
  • 1 Tbsp honey

Greens

  • 2 courgettes, halved lengthways & thinly sliced
  • 1/2 chilli, thinly sliced (optional)
  • 3 cloves garlic, thinly sliced
  • 1 tsp ginger, minced
  • 1 Tbsp tahini
  • 1 cup coconut milk
  • 1/2 pack frozen edamame beans
  • 1/2 pack baby spinach
  • 1 tsp lemon juice

To Serve

  • 1 bunch coriander, leaves picked
  • 1/2 lemon, cut into wedges

Steps

  1. Preheat oven to 220°C. Prep & cook cauliflower. Toss cauliflower, kumara and cauliflower spices on a lined oven tray with a pinch of garlic chilli blend. Season and roast for about 20 minutes, turning once, until kumara is almost tender and cauliflower is starting to caramelise.
  2. Finish cauliflower. In a bowl, combine coconut cashew mix and honey with a pinch of salt. Once cauliflower and kumara has cooked for 20 minutes, remove tray from oven, sprinkle crumble over cauliflower and toss to combine. Roast a further 6-8 minutes, until golden brown.
  3. Prep & cook greens. Heat a drizzle of oil in a fry-pan on medium heat. Stir-fry courgette, chilli, garlic and ginger for about 3 minutes, until fragrant. Add tahini, coconut milk, edamame and spinach to pan and continue to cook a further 2-3 minutes, until sauce has thickened slightly. Add lemon juice to pan and season to taste.
  4. Serve cauliflower with greens and coconut sauce. Top with coriander and a wedge of lemon.

Nutritional Information

Energy 2989 kj
714 kcal
Protein 18.1g
Carbohydrate 74.0g
Fat 35.8g