Curried Cauliflower Power

Cauliflower has become quite the popular veggie lately.  It’s like it was that ugly duckling in junior high that grew into her height, got contact lenses, and came into freshman year like a boss!  I’ve been ricing it recently (another popular use), but wanted to try something different so you’d know it was cauliflower, not masquerading as some rice substitute – no one puts baby in a corner (for those of you that didn’t get that movie quote just realize I’m old and then go and watch Dirty Dancing – you’re welcome in advance)!

I decided on an Moroccan theme for this dish because I really love that flavor palate and thought it would pair well with the Cauliflower.  This may be the most simple side dish I’ve posted, but it is flavor packed thanks to the curry spice I used.  As you’ll see in the pics below I paired this side with lamb meatballs (another go-to of mine) and pasta, which were both made Moroccan in style.

This particular cauliflower was from the farmer’s market that shows up every month at my work’s campus.  I’ve done previous posts regarding Daily Harvest Express and they have some of the freshest all organic veggies and other fun food treats. Check them out! www.dailyharvestmarket.com

Recipe

1 head of cauliflower (mine was 1 pound) cut into florets

1 tablespoon of curry powder (more or less depending on your taste)

1/2 cup of pine nuts

1/2 cup of dried cranberries, currants, or raisins

salt & pepper

olive oil

Preheat oven to 400 degrees.  Place florets, pine nuts, and dried berries in a bowl and toss with 1-2 tablespoons of olive oil.  Once coated add in the curry and S&P to taste.  Roast in the oven for 15-25 minutes depending on the size of florets (Told ya it was simple).  Now go and enjoy, cauliflower has all grown up.

Wine to pair?

A nice fruity crisp white would be a good match to the curry and cauliflower.  I’d grab a bottle of unoaked stainless steel chardonnay to cut through the curry and bring out the flavors of the dish.  If you like wines that have floral characteristics you could even go with a dry Gewürztraminer or Riesling.  Since I paired this dish with lamb meatballs I actually poured a Grenache and I thought it paired well with all parts of the meal.