Golden Curried Cauli

Golden Curried Cauli
"Mumbai is Cauli-ing"

"Cauli-fornia Meets India"

"Just Cauli Me Something"

These were all working titles for this recipe. Good thing I went with the suggestions from Instagram friends @_myoldgreenhouse_ @simplenutritioussolutions and @ryancarter1986 instead. "Golden Curried Cauli" sounds way more respectable, don't you think?

This dish, not unlike many of my favorite dishes, is incredibly versatile and very easy to make. I used a nut and spice blend from Glory Kitchen which I highly recommend. I think I've purchased every single one of her small batch artisan blends and I love them all, but this one is called "Mumbai" and it's inspired by the flavors of India. It tastes amazing, uniquely complex and let's face it, it makes life easy because you don't need a bunch of different spices, seeds and nuts to create an amazing meal.

Golden Curried Cauli
Serves 4 as a side dish

1 1/2 Tablespoons coconut oil
1 Tablespoon Glory Kitchen Mumbai Nut and Spice Mix
1/2 teaspoon turmeric
1 small head of organic cauliflower, stem removed, rough chopped into small pieces (about 1 1/2 to 2 cups)
1/2 of a pint of organic cherry tomatoes, halved (about 10 to 12 cherry tomatoes)
1 serrano pepper, thinly sliced
sea salt
organic cilantro for garnish (optional)

Heat a large skillet to medium to medium-high. Add coconut oil and let it melt. Next, add the Mumbai Nut and Spice Mix and turmeric. Stir the spices around in the oil and let them lightly sizzle and toast for about 2 minutes being careful not to burn.

Add the cauliflower, a sprinkle of sea salt and stir to coat. Cook uncovered for about 5-6 minutes stirring occasionally.

Add cherry tomatoes and serrano, stir to combine then cover and cook for about 4-5 more minutes until cauliflower is crisp tender.

Sprinkle with more sea salt to taste, garnish with cilantro and serve.

Golden Curried Cauli
This dish is incredibly versatile - it's vegan as posted and perfect as a side dish, however you could easily add a protein like prawns, chicken or tofu and serve as a main dish. You can amp up the flavor by adding more of the Mumbai blend and you may also adjust the heat up or down with more or less of the Serrano pepper.

Please enjoy!

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