Roasted Spiced Coconut Cauliflower

Roasted Spiced Coconut Cauliflower
Serves 4

How about a little bit of cauliflower tonight? This fragrant cauliflower dish comes from the infusion of coconut milk, turmeric, Thai red chili, and mustard seeds that are finished with freshly chopped cilantro and mint. This recipe makes a perfect meatless Monday recipe that is also vegan.

One cup or 128 grams of cauliflower has 25 calories and three grams of fiber. Overall, cauliflower has an impressive nutrition profile, containing almost every vitamin and mineral that you need:

• Vitamin C: 77 percent RDI
• Vitamin K: 20 percent RDI
• Vitamin B6: 11 percent RDI
• Folate: 14 percent RDI
• Pantothenic acid: 7 percent RDI
• Potassium: 9 percent RDI
• Manganese: 8 percent RDI
• Magnesium: 4 percent RDI
• Phosphorus: 4 percent RDI

Turmeric is known to help prevent heart disease, heart attack, and stroke by contributing to the reduction of atherosclerosis, the buildup of arterial plaque. It also is linked to the prevention of blood clots and to the lowering LDL or “bad” cholesterol levels. Turmeric may help prevent, manage, and treat various forms of cancer, including skin, breast, prostate, and colon. The antioxidant properties of turmeric are believed to be at least partially responsible for its anti-cancer activities. Note that evidence of some of its health benefits have only been found in laboratory and animal studies so far.

Ingredients:
1 large cauliflower, left whole
1 tablespoon coconut oil
1 2-inch piece fresh ginger, peeled and grated
4 small Thai red chilies, finely chopped and seeds removed or 1 medium size jalapeno
4 garlic cloves, peeled and minced
1 tablespoon mustard seeds
1 teaspoon ground turmeric
Sea salt and freshly ground black pepper
1 13 fl oz can coconut milk
1lb fingerling potatoes, washed, cut in half
½lb small carrots, washed and left whole
1 lemon, halved
1 tablespoon freshly chopped cilantro (optional)
1 tablespoon freshly chopped mint (optional)

How to make:
Preheat oven to 380◦F. Remove any large leaves from the cauliflower head. Turn the cauliflower upside down. Use a small paring knife to cut a hollow in the middle of the central stalk to help the cauliflower cook evenly.

Fill a large saucepan three-quarters full of water and place on the stove over a high heat. When the water starts to boil, add a half teaspoon of salt. Gently lower the cauliflower into the boiling water and cook for 5 minutes. Remove the pan from the heat. Drain the water off the cauliflower, but leave the cauliflower in the pan. Put the lid back on to allow the cauliflower to steam for 10 minutes.

Take a medium size saucepan, place over a medium heat on the stove. Pour in the coconut oil and then combine the ginger, chili, and garlic. Let it all cook for 2 to 3 minutes. Then add the mustard seeds, turmeric, salt, and pepper. Stir well and cook for 2 more minutes. Add the coconut milk and bring to a boil.

Place the cauliflower on a roasting tray. Pour over the hot coconut milk. Scatter the potatoes and carrots around the cauliflower so they sit in the coconut milk. Add the lemon halves. Place the tray into the oven and roast for 45 minutes. Every 15 minutes baste the cauliflower with the coconut milk.

To test if the cauliflower is cooked, insert a small sharp knife into the middle. It should be really tender, and the potatoes and carrots should have soaked up most of the sauce. Remove the tray from the oven. Squeeze the lemons over the cauliflower. Scatter over the chopped cilantro and mint before serving.