Orange Curry with Roasted Cauliflower

Orange Curry with Roasted Cauliflower

Bright, bold, warm sunshiny food is what I need to get me through these last few weeks of winter. A vitamin C bomb would also be helpful. Did y’all know a head of cauliflower has over 450% vitamin C? That’s about 6 oranges worth of vitamin C. That’s a lot of vitamin C! Now let’s add some turmeric, ginger and honey to that and we’re cooking up a cure for the wintertime blues! I love this orange curry. I love how it makes me feel. I love how easily it comes together: Roast the cauliflower, cook the rice, make the super flavorful spicy-sweet-sunshiny sauce. Mix it all up and feel better. Spring, here we come!

Orange Curry with Roasted Cauliflower
  • Step 1

    Orange Curry with Roasted Cauliflower

    Peal the oranges for the sauce while the spices get all toasty. Chop and toss the cauliflower with a bit of your favorite oil and a dash of salt. Roast at 400F for 15 – 20 minutes. Cook the rice per direction while the cauliflower is in the oven

  • Step 2

    Orange Curry with Roasted Cauliflower

    Make the orange curry sauce. Get the ghee / butter / oil hot and add all the spices. Let them get super fragrant and toasty. Add the minced garlic, ginger and honey. Let this get toasty for a little longer before adding the orange juice. Turn the heat down to medium low and let the orange juice reduce a bit – about 10 minutes

  • Step 3

    Orange Curry with Roasted Cauliflower

    Add oranges at the end, just to heat through and get smothered in sauce. Add the raisins here too. Combine the cauliflower, rice, orange curry sauce, almonds and serve. Garnish with cilantro or parsley.

Orange Curry with Roasted Cauliflower Orange Curry with Roasted Cauliflower

 

Ingredients for the Orange Curry Sauce   

1/2 teaspoon cayenne

1/2 teaspoon turmeric

1/2 teaspoon cumin seeds

1/2 teaspoons salt

1 teaspoon curry powder

1 teaspoon mustard seeds

1 teaspoon honey

1 generous knob of garlic

1 large garlic clove

1 cinnamon stick

1 quart orange juice

3 oranges

1 tablespoon butter or ghee

1 tablespoon olive oil

 

Ingredients for Assembly 

1 head of cauliflower

1 cup of rice

1/4 cup of slivered

1/4 cup of golden raisins

cilantro or parsley for garnish

 

Directions 

Chop and toss the cauliflower with a bit of your favorite oil and a dash of salt. Roast at 400F for 15 – 20 minutes. Cook the rice per direction while the cauliflower is in the oven. Make the orange curry sauce. Let the ghee / butter / oil get hot and add all the spices. Let them get super fragrant and toasty. Add the minced garlic, ginger and honey. Let this get toasty for a little longer before adding the orange juice. Turn the heat down to medium low and let the orange juice reduce a bit – about 10 minutes. Add oranges at the end, just to heat through and get smothered in sauce. Add the raisins here too. Combine the cauliflower, rice, orange curry sauce, almonds and serve. Garnish with cilantro or parsley.

Stuffed Endive Appetizer

Stuffed Endive Appetizer

I’m officially obsessed with this appetizer. I’ve made it so many times now, I’ve lost count… In the beginning I was fixing it up for friends when they came over but that wasn’t enough so the other night I had it for dinner. So good. Up until this point I was never actively seeking out endive – it just wasn’t really my thing. If I happened upon a random leaf of it in my mixed greens bag it always got pushed to the side. sorrynotsorry – the stuff is kinda bitter. But this is a whole different story. Looove this stuff. Maybe it’s the goat cheese or the salty roasted pecans or that balsamic reduction made with orange juice that I could just sip on straight up. All together it’s a mouthful of goodness and you should make it for your next party – or for dinner.

Stuffed Endive Appetizer
  • Step 1

    Stuffed Endive Appetizer

    Cut the leaves off the endive heads and arrange on a platter.

  • Step 2

    Stuffed Endive Appetizer

    Give each leaf a light smear of goat cheese.

  • Step 3

    Stuffed Endive Appetizer

    Top with an orange segment and then sprinkle the whole thing with the toasted nuts and fresh herb. Finish with a generous drizzle of balsamic reduction.

Stuffed Endive Appetizer Stuffed Endive Appetizer Stuffed Endive Appetizer Stuffed Endive Appetizer

 

Ingredients for the Endive Appetizer  

2 endive heads

2 oranges

1/3 cup goat cheese

1/3 cup chopped toasted, salted pecans

chive or parsley for garnish

 

Ingredients for the Orange Balsamic Reduction 

1/4 cup balsamic vinegar

3 tablespoons orange juice

1 tablespoon honey

 

Directions 

For the balsamic reduction bring all the ingredients to a boil in a small sauce pan. Cook for 5 minutes until reduced to about 3 tablespoons. Next, segment the oranges and place in a bowl. Cut the leaves off the endive heads and arrange on a platter. Give each leaf a light smear of goat cheese. If your goat cheese is not easily spreading just mix in a little milk or cream to achieve a more spreadable consistency. Top with an orange segment and then sprinkle the whole thing with the toasted nuts and fresh herb. Finish with a generous drizzle of balsamic reduction.

 

Notes

Recipe pretty much copied from here.