Cauliflower is super healthy. It is full of antioxidants, anti-inflammatory substances, fiber, protein and other good stuff. So it is good to eat cauliflower reasonably often. This dish is quite rich, so I cook it when I am entertaining, or on vegetarian nights.
- 1 sm cauliflower, cut into florets
- 1/4 Kent pumpkin or 1/2 butternut pumpkin, cut into cubes to match florets in size
- 1/2 onion, diced
- 1 t ground cumin
- 3/4 t ground tumeric
- 3/4 t ground coriander
- 3 T macadamia oil
- 5 T almond meal
- 400 ml coconut milk
- 1 T parsley, finely chopped
Steam or boil cauliflower and pumpkin separately until just soft. Be careful not to overcook. Using a mortar and pestle, grind onion, spices, 2 T oil and almond meal into a paste. It doesn’t matter if the onion remains a little chunky. Gently fry paste in remaining oil for 1 minute, then add coconut milk and cook over low heat without boiling until mixture starts to thicken. Add cauliflower and pumpkin and cook until heated through. Sprinkle with parsley and serve immediately.