Garam masala is a complex spice blend that brings any dish to life. It includes cinnamon, cardamon, pepper, mace, nutmeg and cloves. We use it in both the Roasted Cauliflower and the Raisin Chutney – that’s how much we love it. We hope you do too!
Serves 8
Ingredients
For Roasted Cauliflower:- 4 heads of cauliflower, cut into "steaks" (you will probably get 2-3 steaks per cauliflower; reserve smaller pieces for another dish - Cauliflower Mash)
- 1/2 cup coconut oil
- 3 tbsp garam masala spice
- salt and pepper to taste
- 1/4 cup coconut oil
- 1-1/2 cups raisins
- 1 shallot, finely chopped
- 1 habanero pepper, seeded & chopped (leave in some seeds if you want the chutney to be more spicy)
- 1 clove garlic, grated
- 1 tsp ginger, grated
- 1 tbsp garam masala
- 2 tbsp coconut aminos
- squeeze of lime
- water for thinning out if too thick
- 2 packages or bunches of arugula
Instructions
Make the Chutney:- Add coconut oil to small saucepan over medium heat
- Add shallots and cook until translucent
- Add garlic and ginger. Sauté until you can smell the aromas, about 30-60 seconds
- Add habanero pepper, raisins and garam masala, and allow raisins to caramelize, about 1 minute, constantly stirring
- Add coconut aminos and a squeeze of lime. Simmer for about 1 minute. If too thick add a little water
- Remove from heat, and set aside (can be made ahead and refrigerated but you may need to add a little water to thin it out)
- Preheat oven to 400 degrees
- Mix garam masala with coconut oil and baste cauliflower "steaks" on all sides with a pastry brush
- Season with salt and pepper on all sides
- Roast for 20 minutes, flip and roast another 15-20 minutes until you can easily pierce the cauliflower with a sharp knife
- Fill the plates with arugula
- Top each with a cauliflower "steak"
- Spoon some of the Raisin Chutney over the cauliflower
Leave a Reply