soup and such

simple, fresh vegetarian soups and more

roasted curried cauliflower with peas


First, I have to say a big thank you to everyone who voted for Soup and Such in the Virtual Vegan Potluck contest. I can’t believe that I won!! Very exciting. I guess dumplings really get people excited, huh? Thank you again for the kind votes. Click here to see the recipe for vegetable stew with corn + sage dumplings. If you make this wonderful soup, please let me know how it goes!

I have to tell you about my new favorite way of preparing cauliflower. Not too long ago, after reading this blog post, I made this cauliflower for dinner twice in one week, and then I just made it again this weekend. It’s really good and super easy. You whisk together a mixture of olive oil, tomato sauce, curry powder, and other spices in the bottom of a big bowl. Then, you toss cauliflower florets in the bowl and stir until all the pieces are coated with the sauce. Roast in the oven for about 45 minutes, adding some frozen peas during the last 5 minutes of cooking.

roasted curried caulilower with peas

While the cauliflower is in the oven, I mix up a yogurt sauce with lemon juice, garlic, and fresh parsley or cilantro. This meal comes together very quickly, perfect for busy weeknights. I’ll be making this dish all winter long. You can never have too many cauliflower recipes, right?

Happy winter weeknight cooking, everyone! ~Inge

Roasted Curried Cauliflower with Peas
Inspired by Jeanne Lemlin

1 medium to large head of cauliflower, chopped into florets
¼ cup olive oil
¼ cup tomato sauce
2 tablespoons curry powder
½ teaspoon cumin seeds
½ teaspoon smoked paprika
½ teaspoon salt
freshly ground black pepper
½ cup frozen peas

To make the yogurt sauce:
Combine one small container of plain Greek-style yogurt with one small garlic clove that has been finely minced (or grated with a microplane), about ¼ cup minced fresh parsley or cilantro, and the juice of ½ a lemon. Add salt (to taste). Cover and refrigerate until ready to use.

To make the cauliflower:
Preheat the oven to 400 degrees. Whisk together the olive oil, tomato sauce, spices, and salt in the bottom of a large mixing bowl. Add the cauliflower, stirring to coat all the pieces. Add some freshly ground black pepper. Put the cauliflower in a large baking dish (or on rimmed baking sheet), spreading out the pieces as evenly as you can. Roast in the oven for about 45 minutes. During the last 5 minutes of cooking, remove the dish and sprinkle about ½ cup frozen peas on the cauliflower. Return the dish to the oven to continue roasting.

Serve with yogurt sauce on the side. Enjoy!


7 thoughts on “roasted curried cauliflower with peas

  1. This looks DELICIOUS! And congratulations on the VVP!!!

  2. Yummy! I love roasted cauliflower, but have not had it in so long!!

  3. Congratulations on your win! It was a very win-worthy looking dish!

  4. I love the flavors of curry with cauliflower – this looks like a great version!

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