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This is really impressive as a main course. Treating vegetables like meat and marinating them makes eating plant foods enticing and delicious. It's also fantastic to have this vegetable take center stage on the dinner table! 

 

1 head of cauliflower 
2 tomatoes, roughly chopped
1/2 onion, peeled and roughly chopped
1/4 cup finely chopped cilantro leaves
2 garlic cloves, minced
1” stem fresh ginger root, peeled and grated
2 Tbsp olive oil
1/2 lemon, juiced 

1 Tbsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp salt

1 small chili, seeds removed and finely sliced (optional)

1/2 cup water

 

  • Remove the leaves on each cauliflower head and trim the stem end so that it is flat. Then, cut a deep cross at the bottom of stem. 

  • Blend the tomato, onion, garlic, ginger, oil, lemon juice, spices and salt (and chili, if using.) Place the cauliflower in a gallon-sized ziploc, add the blended mixture and marinate overnight, or for a couple of days. 

  • Preheat oven to 400°F. Add the water into a large Dutch oven. Place the cauliflower in, along with any marinade. 

  • Cover and roast for 50 minutes - 1 hour, until soft.

  •  

    You can add some ready-to-eat chickpeas and/or frozen peas into the stockpot and with the lid off, broil on "HI" for 7-10 minutes. 

© 2019 CONSCIOUS COOKING BY DESIGN, NYC

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