Roasted Curry Cauliflower with Quinoa & Cashews

This recipe for Roasted Curry Cauliflower with Quinoa & Cashews is part of a plan to wake myself up from a "bad habit" coma. Somewhere around September or October the health conscious part of me went into a deep dark sleep. When I woke up, I was standing in a poorly lit dressing room in Macy's, struggling to get a pair of new jeans over my wide ass. The trendy denims were a size I was convinced would be my new "fat" pants and yet they wouldn't even zip. As I sat down on the tiny bench and let the tears pour down my face (while cursing myself for being so shallow), I tried to put my proverbial positive spin on things.

1- This is a wake-up call (wish I could hit the snooze button, now.)

2- I should feel thankful. (I've got legs and arms...and eyes...and hair...and at least I HAVE an ass, right?)

3- I didn't need to spend money on new jeans anyway. I have a closet full of clothes that I'm not wearing (oh yeah, cause they don't fit anymore.)

4- I think designers are changing the size numbers on clothes these days (oh, but wouldn't they make them go the other way?)

5- Maybe this is just my best, and I should accept myself (except I'm also tired, not focused, and by the way, I'm crying in a friggin' department store dressing room. That is not a sign of a healthy body and healthy mind.)I told the weepy mess of me (three of me, thanks to those stupid "see all of you" mirrors) that I had two choices. They're the same two choices I always have for everything. I can give-up, give-in and not give-a-crap or I can do something about it.

I've never believed in diets that cut out food groups, and I think our food industry is killing us with chemically enhanced, high sugared "low-fat, not real" foods. I believe in the science of burning more fuel than you take in, and balance in all things.

I love all foods. I love creating recipes, baking, cooking, and challenging myself to create specialty treats. I will not stop cooking and serving those things that make me happy (and some other folks around me, too.) I need balance, more conscious eating, and a return to my exercising/dancing/moving and energetic lifestyle.One exciting way to get more greens into my day is by blending some of the top nutrient greens into a fruity smoothie for the morning. A local blogger friend, Erika, is working on her own plan for a healthier life and she posted about this recipe: The Green Smoothie.

Both my husband and I have been drinking these several times a week along with taking 4 mile walks, going to bed earlier (instead of 3am) and drinking more water. Another way to add balance is by making sure I have good foods in the fridge to choose. I grew up thinking I didn't like Cauliflower (maybe you're the same) until I roasted it. The flavor mellows out, becomes naturally sweeter with a toasty base. When you add a little Curry, a few crunchy cashews, the ancient and perfect grain of Quinoa (Keen-Wha) and a tangy spritz of lemon juice you end up with a full flavored lunch/dinner/snack that keeps well when chilled.The next thing I make will probably be some kind of chocolate treat, or a cheesy casserole, but you can bet I'll be eating a regular portion and balance it with a heart pumping workout. I'm awake from the coma, and I'm going back into that dressing room in a few weeks and face those mirrors head-on.

Balance. It's always about balance, for me.

Thanks for stopping by. I hope your health is at its best and the mirror is always grinning back at you. :D

Recipe: Roasted Curry Cauliflower with Quinoa & Cashews

1 Medium Cauliflower (cut into bite-size florets)
2 Tbls. Olive Oil
1/2 cup unsalted Cashews
1 teaspoon Curry Powder
pinch of salt/pepper
1 cup Quinoa (I used Red Quinoa)
1 1/2 cup Vegetable Stock (or you could use water)
1/4 cup Scallions (chopped including some green)
1 small Lemon zest and juice

Preheat Oven 350F

1) Spread the Cauliflower florets onto a parchment lined baking sheet, drizzle with oil and roast in oven for 15 minutes.

2) Add the cashews to the baking sheet and sprinkle the curry powder over all of it. Toss to coat with a spatula and return the pan to the oven for another 10 minutes. Hold for later.

3) While the Cauliflower is cooking, add the vegetable stock to a sauce pan and pour in the Quinoa and a good pinch of salt. Heat on Med/High to boiling. Reduce heat to low, cover and allow to cook until all the liquid has been used and the Quinoa has sprouted (about 20 minutes.)

4) Fluff the Quinoa with a fork, and allow it to cool for a few minutes.

5) Add the Quinoa and the Cauliflower with cashews together and toss to combine.

6) Add the chopped scallions, salt and pepper to taste. Then lightly toss in the lemon zest and squeeze the juice over the whole dish. Toss and serve or refrigerate for later. The flavors combine and are even better the next day.

A Visit to Hatfields Restaurant - and a Re-make of Brown Butter Cauliflower

When I experience a restaurant that is worth my money, worth my time and worth my praise - I like to tell you about it. I also like to attempt a re-creation of one of their dishes and pass it along to your kitchen.



This worthy restaurant is called Hatfields. And, one of my favorite dishes from there is a Brown Butter Roasted Cauliflower with Golden Raisins, Sauteed Plantains, and Toasted Almonds on a Parsley Root Puree (below is my recipe for the remake.)


My husband and I used to enjoy Hatfields when it was a small cottage opened by the husband and wife team of Quinn and Karen Hatfield. I was excited, last year, when they opened their larger place.

(Amuse bouche: Crab Salad, 1st course: Raw marinated Hiramasa, Black Cod with Curry Toast Crust)

Most of us know (even if it's only from Top Chef's Restaurant Wars) that opening a new restaurant or even keeping one open is difficult. In fact, 85% of restaurants close within the first 5 years. The work is your life, and often your whole savings. When one does well, it deserves applause. And when a restaurant creates, serves and sustains quality food and attitude, it really deserves our support.


(Seared Diver Scallop w/ Vanilla Saffron Sauce, Brown Butter Cauliflower, Croque Madame w/ Sashimi, prosciutto and a quail egg.)

I'm not forgetting how many things need our attention and help around the world right now. It's not a "more than other" issue, just an also one. Independent restaurants are very often owned by people, couples and families who are risking it all to follow their dream of creating food and a feeling of fun, pleasure and escape for all who enter. Frankly, I still miss a little of the "out on the porch at our little place" feel that we enjoyed at the original Hatfield's, but I let that go once my attention is hypnotized by the "all to see" wall of glass that exposes the busy, working kitchen (including the owner/chef personally taking care of his creations.)


Since the room is cozy (the booths modern yet soft) and our server knowledgeable, attitude free and stealth, it gave us the freedom to relax and sink into our own world of moans and murmurs with each perfectly flavored nibble.

(Pan Roasted Duck Breast w/ cherries & pistachio pesto, Slow Cooked Short Rib)

A couple times, we thought it took just a tad too long between courses, but the bread and herbed butter was a quiet and constant delivery. My husband and I finished the meal feeling like we had been cared for, had just the right privacy to reconnect with each other after a tedious week of work, and quaintly guided through our culinary choices.

(Chocolate Caramel Semifreddo with Apple Miso Ice Cream and Coconut Custard "Macaroon" with Passion Fruit Sorbet)

That is worth paying for, that is worth applause, that is worth returning to, again.



The Mignardise (a tiny sweet served at the end of the meal with coffee) was a Tart Pomegranate Pate de Fruit. A perfect sugared jelly drop that caused my mouth to pucker, like a kiss.






RECIPE: BROWN BUTTER CAULIFLOWER w/ Sauteed Plantains, Toasted Almonds and Raisins on Parsnip Puree -
1 head Cauliflower
Olive oil
salt/pepper to taste
4 Tbls. Butter
1 ripe Plantain - peeled and cut into bite-size cubes
1/4 cup slivered almonds
1/4 cup raisins
2 Parsnips - peeled and cut into chunks
2 cups milk (or coconut milk)
Fresh parsley

1) For the Parsnip Puree: Pour the milk into a saucepan on Med. heat, add the chunks of parsnip, season with salt and pepper, and bring to a simmer for about 15-20 minutes. When the parsnips are tender, pour all into a bowl and using an immersion blender (or put in food processor) puree. Season to taste and keep warm. If too thick, add more warmed milk.2) Break apart the cauliflower into large chunks and florets, place them on a parchment covered sheet pan, drizzle with olive oil and a sprinkle of salt/pepper, and roast in an oven preheated to 350F for 15 minutes.
3) While the cauliflower is roasting, place the butter in a skillet on the stove and melt on Low/Med, then turn heat up to Med. and cook (carefully) until the butter is a golden brown. It will start slow, but happen fast, so watch it well.

4) Pour the browned butter over the partially roasted cauliflower, toss to coat, then replace the pan in the oven and roast for about 10-15 more minutes. Remove and keep warm.5) In the same pan you browned the butter, add a drizzle of olive oil to the residue of butter and reheat the pan on Med/High. Saute the cubes of plantains allowing them to brown well. Then add the almonds and raisins to the skillet and toss together.6) Serve the Cauliflower on a bed of the Parsnip Puree, spoon the plantains, almonds and raisins on top, garnish with fresh cut parsley.

** Hatfields served this on Parsley Root Puree, but I couldn't find that at the farmer's market so went with Parsnips. We loved this recipe, not sure if it's even near Hatfield's - but it was fun trying to remake a great taste. I hope you'll have the chance to try this fine restaurant.

Hurry Curry Cauliflower Spread - Simple Saturday

I know some people are never even going to read this first sentence because they stopped at the word "Cauliflower". Bravo to us, who are more enlightened, and in love with this little cabbage of joy. Cauliflower is one of those vegetables that a lot of folks think they don't like. I have a theory; They haven't had it done well. Not only does a quick roast of Cauliflower turn it into a mellow sweet earthy taste bud delight, it also softens it into a perfect appetizer spread.

Hurry Curry Cauliflower Spread

As usual for me, I'll give you a few options with this recipe and also try to inspire you to come up with your own.

RECIPE:
1/2 head of Cauliflower cut up
2 Tbls. Olive oil
salt/pepper to taste
2 tsp. curry powder*
1 cup garbanzo beans* (if using canned, rinse and drain)
1 Tbls. lemon juice*
Place the cauliflower florets out on a parchment covered baking pan and drizzle all over with the olive oil.
Sprinkle with salt and pepper.
Roast in oven on 350F for 20-30 minutes, just til starting to brown.
Sprinkle with Curry powder, stir on pan, and continue roasting for 5 minutes.
Remove and cool on pan.
In a Food processor, combine roasted cauliflower, garbanzo beans and lemon juice. Pulse until smooth and spreadable. Taste for salt and pepper before removing to serving bowl. Garnish with a slice of preserved lemon.
Options*
Curry powder can be replaced with cumin, tarragon,coriander,dill, rye or your own idea.
Garbanzo beans can be replaced with Cannellini beans.
Lemon juice may be replaced with White wine, Balsamic vinegar or Lime juice, depending on your taste.
This can be made ahead, wrapped tight and refrigerated for up to one day.
I'd love to hear your own spin with this "sometimes controversial" veggie that I love.