Curry Roasted Cauliflower

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Cauliflower is coming back, folks. From mashed cauliflower to cauliflower crust, it is back in a big way as a substitute for the typical carby culprits (I'm looking at you, potatoes and flour).

I tried curry roasting a whole cauliflower a year or two ago, and it was just an epic failure. I am sure it can be done (in fact, I've seen it), but I clearly did not do it the right way. (Who knows the right way? Enlighten me!)

But, I was determined to make it happen, because curry is my favorite spice and cauliflower seemed like a good thing to cover in it. So, I recently took a second crack at it, making no changes other than to cut the darn thing up before roasting it.

Worked. Like. A. Charm.

Curry Roasted Cauliflower

Prep Time: 5-10 minutes
Cook Time: 50 minutes
Servings: 3-4 side dishes
Ingredients:

• 1 head of cauliflower (or a bag of cauliflower florets)
• 2 tablespoons curry powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 1/2 tbsp melted coconut oil

Directions:

1. Preheat the oven to 400.
2. Mix spices (curry powder, black pepper, salt) in a large bowl.
3. Cut the cauliflower into evenly sized florets.
4. Add florets to the bowl and pour coconut oil in as well. Toss until all florets are evenly coated.
5. Line a baking sheet with aluminum foil (this just makes clean up faster) and spray with cooking oil. Place florets in an even spread on foil. Add another layer of foil on top to keep them from drying out too much.
6. Bake for 20 minutes, then remove the top layer of foil and turn the florets.
7. Bake for another 30 minutes, turning every 10-15.

Before roasting

After roasting

What about you?
What's your favorite cauliflower recipe? I have made mashed cauliflower with parmesan, cauliflower crust, and regular roasted cauliflower... but I am sure there are new recipes or twists on those that I have yet to discover! Enlighten me!
What other ingredients are making a resurgence? Like, besides avocado, kale, and quinoa... which I have been crushing on in a big way, too!

Pumpkin & Lentil Soup

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[Recipe 7 of The 12 Days of Pumpkin - Click Here To Catch The Whole Shabang]

[Recipe 7 of The 12 Days of Pumpkin - Click Here To Catch The Whole Shabang]

When it comes to fall and my toes start to get chilly, soups are a favorite meal. When it comes to soup, lentils are a favorite ingredient. This is for three reasons:

First, the word is particularly fun to say. Lentils. Lentils. Lentils! You get it. 

Second, according to this youtube video, lentils are what Marcel the Shell wears as a hat (really though, if you've got a few minutes, this video will make you smile and you'll be quoting it for months). 

Third, and this is probably the reason you were waiting for, lentils are darn healthy. Instead of adding noodles or rice, which are carb centers, lentils are jam packed with protein and dietary fiber. Add to that a cup of pumpkins, the Vitamin A rock star, and you've got a delicious and good-for-you meal, indeed. Oh, what a wonderful world it is! Now, if only we could have make lentils a bit prettier... 

Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 6-8 servings
Ingredients:

• 2 cups Lentils
• 4 cups Water
• 1 cup Chicken Broth
• 2 cups Pumpkin Cubes
• 1/4 cup Green Onion
• 1 tablespoon Curry
• 1 tablespoon Cumin
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Garlic Salt
• 1/2 Chopped Purple Onion
• 1 tablespoon Olive Oil
• 1 tablespoon Sage
• 1 pinch Salt
• 1 pinch Pepper
• 1/4 cup Grated sharp cheddar cheese
• 1 Tomato

Cooking Directions:

1. Preheat the oven to 350.
2. Peel pumpkin using a potato peeler.
3. Cut about 1 cup of the pumpkin into small cubes, about 1/2 inch by 1/2 inch.
4. Toss pumpkin squares with Olive Oil, Sage, Salt, and Pepper.
5. Spread in a single layer on a parchment-lined cookie sheet and bake for 15 minutes. Set aside.
6. Meanwhile, on the stove, boil water and add lentils, cumin, curry, cayenne pepper, and garlic salt.
7. After 20 minutes, add chopped purple and sliced green onion, pumpkin cubes, and chicken broth.
8. Cook for 15 more minutes, stirring occasionally.
9. Serve with freshly grated sharp cheddar cheese and a slice of tomato.

[You're Reading Recipe 7 of The 12 Days of Pumpkin - Click Here To Catch The Whole Shabang]

[You're Reading Recipe 7 of The 12 Days of Pumpkin - Click Here To Catch The Whole Shabang]

Pumpkin Curry Soup

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[Day Two of The Twelve Days of Pumpkin - Keep up with all 12 days!]

Good morning :)

It is cold in Chicago already and half of the city seems to have the "ick" virus - the one where you don't have much of an explanation other than that you feel "ick" -- or "ugh," depending on your pronunciation.

So, in short, Chicago=Cold+Sick. But not me. Not with this soup :)

The colder it gets outside, the more heat this girl wants in her soup. Gotta get warm from the inside too, you know?

This soup reminds me of a butternut squash soup I was once obsessed with. I used to add cayenne pepper to that one to get the kick I like -- definitely not going to need to add any to this baby! The onion and curry really pop and the thickness of the soup makes it feel like a heavy cream based luxury - without actually being cream based (cream based = bad for you).

Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4-6 Servings
Ingredients:

• 1/2 Pumpkin
• 2 tbsp Butter
• 1 1/2 Yellow Onions
• 3 cloves Garlic

• 1/2 tablespoon Cayenne Pepper
• 1 tablespoon Curry Powder
• 1/2 tablespoon Cumin
• 2 cups Skim Milk
• 2 cups Chicken Broth
• 5 cups Cubed Cooked Pumpkin

Cooking Directions:

1. Rinse pumpkin
2. Using a serrated knife, cut the pumpkin in half
3. Using an ice cream scooper, scoop out strings and seeds
4. Cut pumpkin into 6-10 pieces, small enough to fit numerous pieces into a steaming basket.
5. Place in steamer on stovetop. Add water and steam for 15-25 minutes, checking regularly to replace water. Pumpkin is cooked when a toothpick easily pierces its skin.
6. Let cool, then peel or cut skin off and discard.
7. Cube 5 cups worth of pumpkin "meat." Size is not particularly important, as it will all be blended in the end.
8. In a large pot, add butter, onions, and garlic and stir for 5 minutes.
9. Add Chicken Broth, Pumpkin, Curry, Cayenne, and Cumin and cook for 15 minutes.
10. One blender-full at a time, transfer soup to blender and blend, then transfer to a new pot of similar size.
11. In new pot, add milk and additional Curry to taste.
12. Serve. (Optional: Garnish with sour cream, cayenne pepper, and/or basil leaves).

[Day Two of The Twelve Days of Pumpkin - Keep up with all 12 days!]

[Day Two of The Twelve Days of Pumpkin - Keep up with all 12 days!]