This is a new favorite, this one will definitely be made again, its easy, and cheap. Don’t like cauliflower? Too bad, you do now.
- 1 head of Cauliflower (mine was about 2 lbs)
- 1 Can of Coconut Milk (you can opt for Light if you prefer)
- 3 T of Lime
- 3 Green Onions
- 2 T Curry Paste
- 1 t Onion Powder
- 1 t Garlic Powder
- 1 Bell Pepper (I used green)
- 1 cup cooked quinoa
- 3 T Cornmeal or Rice Flour (I used brown rice flour)
- 1 – 2 t Siracha
- Dash of Cayenne
- Preheat your oven to 375. Break your cauliflower up into small pieces*. Also Chop 2 Green Onions and 1 Bell Pepper. In a large bowl, drizzle the with olive oil, 1 tbs Cornmeal or Rice Flour and toss, repeat 2 times, to evenly coat. Add pepper to taste and toss.
- Place on parchment paper, or other nonstick method, and bake for 15 minutes (honestly I got distracted, and cooked it for like 20).
- Meanwhile, begin making the mixture you will coat the Cauliflower with. In a large bowl (you will be adding the cauli/veggie mix back to this, so make it large enough for that) Combine 1 cup coconut milk, 2 T Curry Paste, about 1 – 2 t of Siracha, and a dash of Cayenne. Whisk until mixed.
- For the Coconut Lime Sauce, simply combine about 2 cups coconut milk , (I just tossed in about half a can more from the one I was using, I think that is about 2 cup, maybe less). 3 T of fresh lime juice, 1 green onion chopped and 1 t Garlic and Onion powder. Let this chill while the rest of your dish comes together. (Mix however much you want for your drizzle, some friends who taste tested this preferred less than I did, and just adjust accordingly)
- Once your cauliflower has cooked for about 15 minutes, remove it, and carefully transfer it into your large bowl and toss well with the Curry coating mixture, coating everything well.
- Return to pan, and return it to the oven for about 10 more minutes.
- Once finished, Place over your cooked quinoa. Mix your coconut lime sauce (incase there was any settling) and drizzle over the entire thing.
*Tip: If you don’t love cauliflower (I don’t particularly love it), break it up into smaller pieces, I chop the florests into smaller approx 1 inch chunks. This lets the curry cover more ground, and you get less of a cauliflower taste. This will be ideal