Curried Cauliflower & Chickpea Salad With Yogurt

Recipe & Pic from Dishing Up The Dirt

This dish might be called a salad, but it is substantial enough to stand alone as a full meal!

2 cloves of garlic, chopped

2 tablespoons lemon juice

1/3 cup olive oil

1 1/2 teaspoons yellow curry powder

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

1 small head of cauliflower, broken into florets

one 12-ounce can of chickpeas, rinsed, drained and patted dry

1 cup goat milk yogurt (or yogurt of choice, cows milk or vegan yogurt will work fine too)

1/4 cup unsalted pistachios, toasted and roughly chopped

1/4 cup golden raisins

1/4 cup minced cilantro

Preheat the oven to 425F.

In a large bowl, whisk together the garlic, lemon juice, oil, curry powder, cinnamon and salt. Add the cauliflower florets and chickpeas to the bowl and toss well. Spread the mixture onto a baking sheet in a single layer.

Roast in the oven until well browned and tender. About 30 minutes. Toss the cauliflower and chickpeas halfway through cooking.

Spread a thin layer of yogurt onto a platter and top with the roasted veggies. Add the pistachios, raisins, and cilantro. Serve warm or at room temperature.

Recipe: Roasted Aloo Gobi

Image from Bon Appetit

2021 Week 6 Newsletter

Recipe from Priya Krishna's “Indian-ish”

Priya Krishna's method for this recipe means you can cook the veggies ahead of time and then throw them in a pan with the spices and onions whenever you are ready to get dinner on the table- especially helpful on summer days when you want to get most of your cooking out of the way in the cool hours of the morning. I really enjoy this served with a quick sauce of yogurt mixed with minced garlic, a bit of hot pepper, salt, and a squeeze of lime juice. 

~Rae

2 medium russet potatoes, cut into 2"-long sticks

1 medium head of cauliflower, cut into small florets

5 Tbsp. extra-virgin olive oil, divided

1 tsp. cumin seeds

½ tsp. ground turmeric

1 small onion, finely chopped

1 Tbsp. thinly sliced ginger

Pinch of asafetida (optional, but really great)

Pinch of red chili powder

1 tsp. (or more) kosher salt

1 Tbsp. (or more) fresh lime juice

½ cup chopped cilantro leaves with tender stems

Preheat oven to 400°. Line a rimmed baking sheet with foil. Toss potatoes and cauliflower with 3 Tbsp. oil on prepared sheet. Spread in an even layer and roast, tossing once halfway through, until cauliflower and potatoes are browned and slightly crisped, about 30 minutes. Let cool.

Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high until it begins to shimmer. Add cumin and cook, stirring frequently, until they turn a medium shade of brown, about 1 minute. Reduce heat to medium and swirl in turmeric. Add onion and cook, stirring frequently, until translucent, 4–6 minutes. Add ginger, asafetida (if using), and chili powder and cook, stirring, until heated through and well combined, about 1 minute longer.

Stir in roasted potatoes and cauliflower, including any charred bits from the foil, and gently mix (don’t overmix, or the cauliflower will fall apart). Add salt and cook, tossing occasionally, until potatoes and cauliflower are tender (but not soggy!), 5–6 minutes. Remove from heat and add lime juice. Taste and add more lime juice or salt, if needed.

Transfer potatoes and cauliflower to a platter. Top with cilantro.

Recipe: Grilled Cauliflower Steaks With Chimichurri

adapted from Dishing Up The Dirt

This recipe was originally for outdoor grilling but we've adapted it for oven roasting for when its far too cold outside for that! Try the Chimichurri sauce on other roasted veggies (carrots, potatoes, beets) or dolloped on top of fish or meat!

1 cup parsley, roughly chopped

2 cloves of garlic, roughly chopped

1/2 cup cilantro, roughly chopped

1/2 cup extra virgin olive oil

1/3 cup red wine vinegar

1/2 teaspoon crushed red pepper flakes (plus additional for more kick if needed)

1/2 teaspoons ground cumin

salt and pepper to taste

Cauliflower Steaks 

1-2 heads of cauliflower, trimmed

olive oil

salt and pepper

Prepare the chimichurri sauce by combining all the ingredients in a food processor and processing until smooth. Taste for seasonings and adjust as needed.

Preheat oven to 425.

Using a sharp knife cut the cauliflower in half down the middle through the stem. Take one half of the cauliflower and cut it into 3/4- 1 inch thick slices. Repeat with the other head of cauliflower. You should end up with 4 "steaks" and a few florets from off the sides.

Rub each side of the cauliflower with olive oil and season with salt and pepper. Toss the remaining florets with olive oil and sprinkle with a bit of salt and pepper. Place the steaks and the florets on a baking sheet and roast until crisp tender, about 20-25 minutes. Broil for a minute to sear if desired. 

Divide the steaks and florets between plates and drizzle with the chimichurri sauce. If you're feeling fancy top your steaks with a few fried eggs for a complete meal.