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January 27th, 2012

Warm up from the big chill

mgtaylor60by Marygrace Taylor—

I always say that once the holidays end, I’d be more than happy to fast forward through the rest of winter and move straight on to spring. Cold weather and short days aside, for local-minded eaters, January through March offers little culinary variety. Even down here in Austin, the farmers markets are still open, but all that’s really available are leafy greens and root vegetables. Oh, and cauliflower. If there’s one good thing about the dead of winter, roasted cauliflower is probably it. It has a mild, slightly sweet flavor that’s often more appealing to kids (and many adults) than the raw stuff. And when seasoned with a zesty, curry-based dressing, the white winter veggie will warm your family up without weighing them down.

kiwi-Curried-Cauliflower

Warm Curried Cauliflower with Chickpeas and Cashews
This recipe only calls for a tablespoon of curry powder, which will help introduce kids to the flavor without overwhelming them. If you regularly cook with the spice mixture, feel free to add up to 2 tablespoons.

Active time: 10 minutes
Total time: 30 minutes

1 medium head cauliflower, chopped into florets
½ medium red onion, thinly sliced
2 teaspoons safflower oil
¼ cup coconut oil
2 cloves garlic, minced
1 tablespoon curry powder (or more, if desired)
2 teaspoons brown sugar
¼ teaspoon turmeric
1 cup cooked chickpeas (canned are fine)
1/3 cup cashews, toasted and coarsely chopped
Salt and pepper, to taste

1. Preheat the oven to 400°.
2. On a baking sheet, toss the cauliflower and onion with the safflower oil and a big pinch of salt. Roast for 15 to 20 minutes, tossing once or twice, until the edges of the cauliflower are golden brown.
3. In a small skillet, warm the coconut oil over medium heat. Add the garlic, curry powder, sugar, turmeric, and a pinch of salt. Cook, stirring frequently, until the mixture is fragrant and the garlic begins to brown, about 1 minute. Remove from the heat and set aside.
4. Place the roasted cauliflower and onion in a large bowl and add the chickpeas and cashews. Drizzle the spiced coconut oil over top and toss until well mixed. Taste for seasoning and serve warm.

Serves 4
Per serving: calories 326, fat 22 g, protein 8 g, carbohydrates 30 g, dietary fiber 7 g


Marygrace Taylor is the staff writer and recipe developer for KIWI Magazine. She lives and cooks in Austin, Texas, with her husband and dog, Charlie.

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