I’ve been trying to come up with some side dishes that aren’t grain-based. Don’t get me wrong, I love grains. But when I’m not training for specific events, I find I have to keep an eye on overloading my plate with carbohydrates. I’m usually good with some sautéed kale or spinach, but I have reached my limit on leafy greens at the moment.
Since I am awful at getting stuck in vegetable ruts, variety has been the focus when I’m at the farmers markets. Last week I stumbled on a table that was filled with beautiful white bundles of cauliflower so I couldn’t resist stocking up. Cauliflower is another vegetable that I tend to overdo it on, but I had a short break recently so it was time to work it back into the rotation.
Instead of roasting it with some curry powder like I often do, this time I decided to dress it up a little bit. I used light coconut milk because I thought the regular coconut milk I use would be too thick. Adding the almond meal gave the curry sauce just the right consistency. It came out rich and creamy with a wonderful curry flavor that was slightly sweetened with coconut.
Baked Coconut Curry Cauliflower
Makes: 4 servings
1 medium head of cauliflower, broken into florets
1 (14 oz.) can light coconut milk
¼ cup + 2 tbsp almond meal
1 tbsp curry powder
1 tsp grated fresh ginger
½ tsp salt
Preheat the oven to 425 degrees F.
Place the cauliflower in a large bowl. Pour in the coconut milk, ¼ cup of almond meal, curry powder, ginger and salt. Stir until everything is combined and the cauliflower is coated.
Spray or grease an 8 x 8 inch baking dish, or three 2-cup ramekins. Transfer the cauliflower to the baking dish and pour any remaining liquid over the top. Sprinkle the top with the 2 tablespoons of almond meal.
Bake for 30 minutes, until the tops are browned and the cauliflower is tender. Serve warm.