Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Curried Cauliflower with Golden Raisins and Almonds
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- #100307
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 head cauliflower
2 1/2 teaspoons turmeric PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1/2 teaspoon garam masala
OR
1 tablespoon curry powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup vegetable oil
1/3 cup whiskey
1/4 cup golden raisins
1/4 cup slivered almonds
directions
Preheat oven to 450 degrees F.
Cut cauliflower in half and cut out the core. Break up the head into florets, cutting larger ones into smaller, bite-sized pieces.
In a large bowl toss cauliflower with turmeric and garam masala (or curry powder), salt, pepper, and oil. Spread cauliflower out onto a baking sheet. Place cauliflower in preheated oven. Roast for about 20 minutes until a paring knife can easily pierce a thick stem.
Meanwhile, bring whiskey and raisins to a simmer in a small pan. Remove from heat and let sit for 10 minutes. In a small frying pan, toast almonds over medium high heat tossing until toasted lightly and evenly.
To serve, arrange curried cauliflower in a serving dish. Top with raisins and toasted almonds.
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nutrition data
289 calories, 19 grams fat, 18 grams carbohydrates, 5 grams protein per serving.
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