Updated: Dec 4, 2018
Anti inflammatory and healing spices are blended to make this colourful and warming dish. It can be served with a side of steamed basmati rice, boiled or roasted potatoes, with rotis or naan bread or any other grain you'd like. It can even be served as a salad topper on mixed greens, spinach or arugula, tossed with fresh vegetables like carrots and peppers. It also makes a great appetizer on it's own and can be served hot or at room temperature.
Indian Spiced Cauliflower
1. Cut cauliflower into small florets and place in mixing bowl.
2. Drizzle with generous amount of olive oil and salt & pepper. Toss to coat.
3. Sprinkle with Sauzon Spice. (My unique Sauzon spice blend is available for purchase through this website!) It's a combination of coriander, cumin, turmeric, garlic powder, oregano, turbinado sugar, salt & pepper.
4. Set oven to broil.
5. Lay cauliflower on baking sheet and spread out into a single layer.
6. Place in oven and watch carefully! Roast until crispy edges form and become a deep brown. You do not want to fully cook the cauliflower. It should remain a bit crunchy and will continue to cook with residual heat once removed from the oven.
Curry Leaf Tempeh
1. With the knife blade laying horizontally, place a hand on top of the tempeh to stabilize and make a clean, even cut lengthwise. This is also known as "butterflying". Now cut down in the centre of the tempeh, lengthwise, to end up with four pieces. Two long bottoms and two longs tops. You can now make bitesize triangles!
1. Heat approximately 2 Tablespoons of coconut oil in non stick pan if cooking entire block of tempeh. Once hot, add curry leaves. They should begin to sizzle and brown.
2. Add cut tempeh and allow to brown on both sides. This shouldn't take more than a few minutes if your pan and oil are hot enough.
3. Season with a sprinkle of salt and pepper, remove from pan and set aside.
Gently mix your tempeh and cauliflower together and sprinkle with chopped cilantro and finely sliced green onions.
This recipe was generously shared while traveling India. Kali joined a restaurant owner in her kitchen to learn how this incredible chutney was made. Fresh, addicting, savoury...this green chutney goes with just about anything. She cooked only by memory, without measuring spoons, and used visual quantities as a guideline. This recipe is all too easy to make and can be adjusted to your liking.
1. In food processor or blender, puree approximately two roma tomatoes or one large steak house tomato with a large handful of fresh cilantro (including stems).
2. Add about 2 Tablespoons of lemon juice and 1 Tablespoon of cumin seed.
3. Adjust seasoning with salt and pepper.