It’s the first week of March and we are seeing the cherry blossoms bloom all around us. We’re looking forward to the first local spring produce coming on the market in a month or so, but in the meantime we are going to keep bringing you the best organic selections from around the region. If there’s a particular item you want in your box or a local Puget Sound area farm you’d like to see us work with, don’t hesitate to get in touch with us! We love to hear from our friends out there.
This week’s recipe is for a curry roasted cauliflower dish that is served with a delicious honey lemon yogurt dressing and sprinkled with cilantro. We like it as a side dish to an entree like chicken or lamb, but if you’re feeling veggie, it works as an entree on its own as well. Let us know what you think!
Curry Roasted Cauliflower with Honey Yogurt Sauce
Roasted Cauliflower and toppings:
1 head cauliflower, cut into florets
a few sprigs of cilantro, stemmed
¼ roasted cashews, chopped
2 T. olive oil
1 T. curry powder
½-1 tsp. kosher salt (depending on your preference)
¼ tsp. cayenne pepper
1/8 tsp. ground cumin
4 oz. plain greek yogurt
½ tsp. olive oil
Juice from ½ lemon
2 tsp. honey
Preheat oven to 450. In medium bowl mix olive oil, curry powder, salt, cayenne pepper, and cumin until combined. Cut cauliflower into florets and toss in olive oil mixture until completely coated. Spread florets sparsely on baking sheet and bake for 20 minutes until edges are golden brown (toss once during baking process to ensure even roasting).
Meanwhile, in a small bowl combine Greek yogurt, honey, olive oil, and lemon juice to make yogurt sauce.
Serve cauliflower drizzled with yogurt sauce with a sprinkling of cilantro and cashews.
Original recipe and photo for Pacific Coast Harvest by Kayla Waldorf