Roasted Cauliflower with Orange Curry Sauce

I am telling you I was hooked by the easiness of this recipe! So fragrant and fresh and juicy. And soooo tasty. I am not really a fan of combining sweet and sour tastes – I blame my Greek upbringing with tons of meat and vegetables – but this dish blew my mind off. I wanted to try this spice mixture with roasted cauliflower (I normally boil it) and explore this recipe all the way. Raisins, honey, cayenne and cinnamon, along with the sourness of the oranges was something I was doubting, but cooking is all about trying and risking and I am glad I did. I have already cooked it like three times in one month. Seriously. And it is super cheap!

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That moment when you toast all the spices and add the garlic and the ginger and the honey and then the orange juice, your house will smell like a paradise! If you don’t like some of the ingredients, you can skip or add other spices, but to be honest this combo of fragrant cumin, turmeric, garlic, cinnamon, curry and the spiciness of the cayenne and the ginger were born to be cooked together and combined with sweet raisins and the unique flavor of the cauliflower. And what binds everything is the oranges, this Orange Curry Sauce is s u p e r b. Try it and you will remember my words: you will get addicted to it.

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Ingredients for Orange Curry Sauce
1/2 teaspoon cayenne
1/2 teaspoon turmeric
1/2 teaspoon cumin seeds
1/2 teaspoons kosher salt
1 teaspoon curry powder
1 teaspoon mustard seeds
1 teaspoon honey
1 generous knob of ginger or 1 teaspoon ginger powder
1 large garlic clove
1 cinnamon stick
1 liter or 4 cups of orange juice
3 fresh oranges
1 tablespoon butter
1 tablespoon olive oil

Ingredients for Assembly
1 head of cauliflower (approximately 500gr)
2 tbsp olive oil
1 cup of biological basmati rice
1/4 cup of sliced almonds
1/4 cup of golden raisins
parsley for garnish

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Method
Preheat the oven to 200 degrees Celsius. Chop the cauliflower and toss the florets in a roasting pan. Sprinkle with some kosher sea salt and 2 tbsp of olive oil. Roast it for 20 minutes till crispy and light golden brown. If your cauliflower is too big (like mine), do this in two doses.

Cook the basmati rice according to package directions. When you have basmati the perfect way to have fluffy rice is to let it sit in its pan – after you have drained it – covered with a towel, to absorb all the moist left inside for at least 15 minutes.

Cut the bottom of the oranges and peel them carefully from top to bottom with a good knife. Slice them up. This way you will get star shaped oranges. Keep them aside for later.

On a small frying pan warm up the olive oil and butter in medium heat. Add cayenne, turmeric, cumin seeds, kosher salt, curry powder, mustard seeds and the cinnamon stick till they get fragrant and toasty for about 4-5 minutes (my best part!).

Add the garlic, honey and ginger and let them toast for some time (5 minutes). Add the orange juice and turn down the heat to low. Let the juice be reduced for about 10 minutes and blend in with all the flavors. At the end add the oranges just to get warmed up and blended in the sauce. Add the raisins. Stir and ready!

Serve by adding the rice on the bottom, the roasted cauliflower on top and drizzle with the orange curry sauce. Sprinkle the almonds and the parsley!

Enjoy!

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