For the past couple of weeks, the farm where we get most of our veggies, Russell Veggies, has been offering a big basket of whatever they harvest that week. We decided to give it a try and were thrilled to pick up our overflowing basket of blueberries, peaches, onions, peppers, squash and much more. Tucked away in the basket was a HUGE head of cauliflower. As a former vegetable hater, I haven't eaten much cauliflower in my life. I guess I am still a bit shy about it because I really spiced it up to increase my chances of liking it. The almonds give the dish a nice crunch and the figs really balance well with the curry flavor. I loved it so maybe I really do like cauliflower after all, but I still need to figure out how to cook all that Kohlrabi they gave us....
Curried Cauliflower with Figs and Almonds
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
1 head of cauliflower (about 2 lbs), cut into small florets
2 tbsp olive oil
2 tsp curry powder (can be adjusted to your tastes)
1/2 tsp pepper
1/4 cup almonds
6 dried figs
-Preheat oven to 375 F.
-Place the cauliflower in a large bowl. Drizzle with olive oil and sprinkle with curry powder and pepper. Toss well to coat.
-Transfer cauliflower to a large baking dish. Cover with foil and roast for 25 minutes.
-While the cauliflower is roasting, add the almonds and figs to a food processor. Pulse until coarsely ground.
-After the cauliflower has roasted for 25 minutes remove the foil and stir in the almonds and figs. Return to the oven uncovered and roast for an additional 15 minutes until cauliflower is lightly browned and tender.