Roasted Cauliflower w/ Thai Red Curry Romesco & Wild Rice Blend
This is a hearty plant-based meal perfect for the season. With just over 35 minutes to make, you can impress your friends with a healthy Thai inspired, great tasting, low calorie dish that looks like you went out to fine dining but in the comforts of your own home.
INGREDIENTS:
- 1 head of cauliflower
- 1 red onion
- 1 bulb of garlic
- 3 large bell peppers
- 1 lime, five baby bella mushrooms
- 1 jar of red curry paste
- 1 can of coconut cream
- 1 plum tomato
- Fresh dill
- Fresh mint
- 1/3 cup cashews
- 3 tablespoons of sour cream
- 1/3 cup of pumpkin seeds
- 1 cup of wild rice blend (or brown rice)
- 1 teaspoon cumin
- Salt
- Pepper
All ingredients are organic unless otherwise suggested.
(This dish is plant-based but feel free to add baked chicken cooked to your liking as well)
STEPS:
Cook your wild rice blend as per the instructions on the box. I like to take one cup of wild rice and 2 cups of water and put it into a rice cooker before I start cooking. Be sure to salt and lightly oil the rice after it’s finished cooking.
Start by slicing your red bell peppers in half and removing the seeds. Put them in a bowl with the plum tomato and coat them in olive oil. Lightly salt them and transferred them to an air fryer. Cook them for 15 minutes on 375° or until char is present on the tops. You can also roast in an oven for 25 minutes at 375° or until they char.
Transfer the cooked bell peppers and tomato to a blender and add 2 tablespoons of olive oil, 1/3 cup of coconut cream, 2 tablespoons of red curry paste, 1 teaspoon of cumin and approximately six leaves of fresh mint.
Next sauté two cloves of garlic, 1/4 of a small red onion and the cashews in olive oil, medium to high heat, until the cashews are lightly browned. Add this mixture to the blender with the juice of one lime, salt and pepper to your liking and blend until smooth. This is your sauce.
Breakdown your cauliflower into pieces and chop those pieces in half. Place them in a large bowl and pour 1/2 cup of your sauce on top, 1 tablespoon of olive oil and toss together until all of the cauliflower is covered. Place in an air fryer and cook for 15 minutes at 375°. Or you can bake the cauliflower in the oven on a cookie sheet for 25 minutes at 375°.
While your cauliflower is cooking, sauté your mushrooms and one third of a sliced onion in light olive oil with some added salt and pepper to your liking. When that has finished, set it to the side.
Once finished, add a touch of olive oil to the pan and lately sauté your pumpkin seeds on medium heat for about three minutes.
In a small mixing bowl, take 3 tablespoons of sour cream, add in the juice of 1/2 of a lime and 1 tablespoon of chopped fresh dill. Stir this up until it’s a loose creamy sauce and stick it in the fridge.
Once your cauliflower is finished. Plate your dish by spreading your romesco sauce around the bottom of your plate. Add your rice blend and next to it add your cauliflower, onions and mushrooms. Top this with your sour cream sauce, drizzled over the top and sprinkle on your pumpkin seeds. Then garnish with fresh mint and fresh dill.
This dish is enough to feed 2 to 3 people. I hope you like it!
