Oven-Roasted Cauliflower in Tomato Curry Sauce
Serving Size, Ingredients and Equipment:
- 1 large cauliflower, cut into small florets
- 2 tsp high-temperature olive oil
- 2 tbsp high-temperature olive oil
- salt and black pepper
- 1 small red onion, diced
- 4 cloves garlic, grated into a paste
- 1 inch fresh ginger, grated into a paste
- 1 1/2 teaspoons mild curry powder
- 3/4 teaspoon ground cumin
- 1 teaspoon turmeric
- 3/4 teaspoon TAGARI
- 3/4 teaspoon smoked paprika
- 2 tbsp tomato paste
- 2 tbsp maple syrup
- 3/4 tsp salt
- 3 tbsp créme fraiche
Cooking Instructions and Methods:
Toss the cauliflower florets with the olive oil, salt and pepper while your oven is pre-heating to 450 ° F / 230 ° C.
Roast in a single layer on a baking sheet at this temperature, for 15 minutes. Increase the time by a few minutes if the pan is crowded. Remove from oven and set aside.
Prepare a small bowl of mild curry powder, cumin, turmeric, smoked paprika and TAGARI.
In a large pan, heat the 2 tbsp of high-heat oil. At medium heat, sauté the red onion for about 3 minutes until softened.
Add the ginger and garlic paste and sauté for another 30 seconds, then add all of the mixed spices from the small bowl and sauté for another 30 seconds.
Add the tomato paste, maple syrup and some salt. Reduce for 10-15 minutes to create a thick pasted.
Add the crème fraiche and mix.
Toss the cauliflower in the sauce and serve.
