Curried Roasted Cauliflower

Here’s another quick and simple recipe.  If you don’t have all the spices listed, don’t worry, use what you have, it will still be awesome!

Roasted cauliflower with Indian spices, chopped cilantro and mayo-sriracha dipping sauce.

Chop one head of cauliflower into more or less even pieces.

Toss in a large bowl with:

enough olive oil or melted ghee to coat

Add equal amounts of: cumin seeds, mustard seeds, your favorite curry powder and mashed coriander seeds

a dash of asafoetida

and as much sriracha as you like.

Mix well to coat evenly.

Spread on a baking sheet, sprinkle with salt and roast at 350 for 20-25 min. til cooked through but not mushy.

Crispify under the broiler for a few minutes at the end.

Top with chopped cilantro and serve.

Dana made a mayo/sriracha dipping sauce to go with the roasted curried cauliflower, awesome!

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Gringa’s Mole Verde y Pepitas

A quick and easy version of mole with greens, onion, raw carrot and toasted pepitas

Dana came up with this recipe (I came up with the name!) when I was craving Mole sauce but the traditional recipes we had were all too far off my diet.  I made this for lunch yesterday, the most time-consuming part was stripping the kale leaves from the ribs, which can be done in advance.  The toasted pepitas and grated raw carrot add crunchy sweetness to this dish.  If you don’t remember how easy toasted pepitas are, here’s a reminder!

Ingredients and procedure for 2 servings:

Collards or kale, one big bunch, ribs removed, leaves chopped

A big bunch of lacinato kale chopped and ready for the skillet.

In a cast iron skillet over medium heat saute about 1/3 cup chopped onion

and 2 cloves crushed garlic

in 2-4 Tablespoons of olive oil with salt.  After a couple of minutes….

Add 1/2 teaspoon each: chile or chipolte powder, sweet smoky paprika, (smoked) black pepper and 1/4 teaspoon each cumin and coriander.  Mix to combine.

Ground smoked black peppercorns, chipolte pepper, coriander, cumin and smoky sweet paprika

Then add a heaping tablespoon of unsweetened cocoa powder, a tablespoon tomato paste, juice from half a lemon and a little water, about  3-4 Tablespoons.

Mix well again to make the chocolatly sauce, if it’s too thick, add a little more water or oil and then…

Combining the spices, onion and garlic with cocoa powder and a tablespoon of tomato paste to make the sauce.

Add the chopped greens, salt and a bit of stevia to taste.  Cook, continuing to stir so that the greens get completely covered in mole sauce.  Cook until the greens are wilted.  Taste and adjust any seasonings.

Top individual servings with toasted pepitas and grated raw carrot.

If you want to add cooked chicken, tempeh or pulled pork you can easily make this side dish into a filling meal.  This recipe is easily doubled and wicked delicious.