Curried Cauliflower + Creamy Coconut Sumac Yogurt

I have a total love/hate relationship with those nights when I have nothing on the dinner menu.  On the one hand, I hate not having a plan.  Often I don’t even care what it is — a simple salad, a smoothie, some roasted chicken and veggies…

On the other hand, it’s such a thrill to be on the spot and throwing together whatever we’ve got in the refrigerator.

Tonight was a successful improv session.

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Curried Cauliflower + Creamy Coconut Sumac Yogurt

What you’ll need:

For the cauliflower…

  • Head of cauliflower, chopped into small pieces
  • 1 cup pecans (any other nut would do — just avoid peanuts!)
  • half onion, sliced thinly
  • 3/4 cup golden raisins (or regular, or currants…whatever you’ve got)
  • small handful of parsley, chopped
  • small handful of cilantro, chopped
  • small handful of dill, chopped (or dry dill — just use a little less)
  • 2 cloves chopped garlic
  • 2 tbsp raw honey (it doesn’t HAVE to be raw, just my preference)
  • 1 tbsp curry
  • 1 tsp chile powder
  • olive oil on hand
  • salt and pepper on hand

For the yogurt sauce…

  • 1 cup plain coconut yogurt (So Delicious is our brand of choice)
  • 1-2 tbsp lemon zest (depending on your taste for it)
  • 1 tsp sumac
  • 2 glugs of olive oil
  • 1 tsp pepper

How to do it:

Preheat the oven to 450.  Toss your chopped cauliflower with olive oil, 2 cloves of garlic, curry, and black pepper.  Roast for 30-40 minutes, or until golden.

In the meantime, toss your nuts with honey, chile powder, and a tiny bit of olive oil.  In a small saute pan, toast for 5-10 minutes, stirring often (don’t look away — they’ll burn in an instant!).  Remove from pan and place in a large bowl (large enough to toss all ingredients when finished).

In the same saute pan, heat 1 tsp olive oil.  Saute your onions until soft and golden.  Add to nut bowl.

Add your remaining ingredients to the nut bowl (raisins, cilantro, dill, parsley, pinch of salt, as much pepper as you’re into).  Give it a good stir and set aside.

In a small bowl mix your coconut yogurt ingredients (stir until clump-free).

Once your cauliflower is golden, remove from oven and throw directly into your bowl of goodies.  Give it all a good mix.  Take in those smells — they’re divine!

Serve with a dollop of your yogurt sauce.  You can enjoy this dish warm, room temp, or straight outta the refrigerator.

2 Comments Add yours

  1. Spelly says:

    the ingredients list calls for 4 cloves of garlic, but i’m only seeing 2 of those used in the recipe – do the other two go in another part? or do you only need 2 total? thanks!

  2. I’m going to wager I threw those additional cloves into the yogurt sauce. You’d probably be fine with two total, however. The yogurt sauce doesn’t necessarily NEED the garlic. If you’re a fiend, like me, go ahead and toss it in. Otherwise you’d be fine with just two. Enjoy!

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