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Roasted Cauliflower with Green Curry

31 Comments

Roasted Cauliflower with Green Curry, Golden Raisins, and Pumpkin Seeds. This side dish has got some serious flavor!

It was hot in the Bay Area last week. Granted, the heatwave only lasted for a couple of days, but when you don’t have AC, it can be pretty miserable. Saturday, the weather finally broke and the cooler temperatures returned. Mr. HapaNom and I took advantage of the cooler weather and had brunch on the patio of a Brazilian place down by the water.

I didn’t realize that Brazilian cuisine used curry, so when I saw a cauliflower dish with Brazilian green curry and pumpkin seeds – I was intrigued. The dish was amazing and full of flavor! Even my husband, who is not at all a fan of cauliflower – LOVED it!

Roasted Cauliflower with Green Curry, Golden Raisins, and Pumpkin Seeds. This side dish has got some serious flavor!

The cauliflower was obviously colored and flavored by turmeric and spiced with cayenne. I am not familiar with Brazilian green curry, but I do know Thai green curry – which is what I used in this recipe. The golden raisins added a nice sweetness and the pumpkin seeds add a nice texture with a nod to the up coming fall season.

Roasted Cauliflower with Green Curry
 
Print
Prep time
10 mins
Cook time
35 mins
Total time
45 mins
 
Roasted Cauliflower with Green Curry, Golden Raisins, and Pumpkin Seeds. This side dish has got some serious flavor!
Author: Kathleen | Hapa Nom Nom
Recipe type: Sides
Serves: 4 people
Ingredients
  • Cauliflower:
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon kosher salt
  • 1 teaspoon turmeric
  • ¼ teaspoon cayenne
  • 1 large head cauliflower, trimmed and cut into florets
  • Green Curry:
  • 7 green Thai chilies
  • 2 shallots
  • 4 garlic cloves
  • 1 stalk lemongrass, white part only, hard outer husks removed
  • ½ a thumb-sized piece of galangal
  • zest of one lime
  • ½ teaspoon shrimp paste
  • ¼ cup cilantro stems
  • 1 teaspoons ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground white pepper
  • 1 - 2 tablespoons water
  • 1 6 ounce can unsweetened coconut milk
  • ¼ cup unsalted chicken stock
  • ¼ cup golden raisins
  • To Serve:
  • ¼ cup pumpkin seeds
  • ½ lemon
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, add the olive oil, salt, turmeric, and cayenne. Whisk to combine. Add the cauliflower and toss to coat evenly. Turn the cauliflower out onto a foil lined baking sheet. Place in the center of the oven and roast for 30 - 35 minutes. Turn the cauliflower occasionally to ensure even cooking.
  3. While the cauliflower is roasting, make the green curry. Combine the first 12 ingredients of the curry in a food processor. Process, adding the water 1 tablespoon at a time until it forms a thick paste.
  4. In a medium saucepan combine the coconut milk, chicken stock, curry paste, and raisins. Bring to a boil and then turn down the heat to simmer, stirring occasionally. Allow to simmer for 15 minutes until slightly thickened. Taste and season with additional salt and pepper, if needed.
  5. To serve, spoon the green curry out onto a plate. Top with the cauliflower, sprinkle with pumpkin seeds, and squeeze the lemon overtop. Serve and enjoy!
3.3.3077

 

Roasted Cauliflower with Green Curry, Golden Raisins, and Pumpkin Seeds. This side dish has got some serious flavor!

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Filed Under: Blog, Dishes, Fall, Fusion, Gluten Free, Healthy, Recipes, Sides, Vegan, Vegetables & Fruit, Vegetarian Tagged With: Asian, autumn, Brazilian, cauliflower, coconut, curry, fall, Fusion, gluten free, green curry, holiday, lemon, Pumpkin, pumpkin seed, raisin, side, thai green curry, Vegan, vegetarian

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Comments

  1. Petro @ The Seaman Mom says

    September 24, 2015 at 5:55 am

    This dish looks absolutely amazing! I am not a cauliflower fan but I’m definitely going to give this recipe a try. Thanks for such a delicious idea!

    Reply
    • hapagirl says

      September 25, 2015 at 11:36 am

      My husband is not a fan of cauliflower either – but he went back for another helping. I hope you enjoy them as much as he did 🙂

      Reply
  2. Lokness says

    September 17, 2015 at 9:40 am

    It has been so hot that it drives me crazy! Glad it is finally cooling down. Hope it stays that way!

    I didn’t know Brazilian use curry too! How interesting! These cauliflowers look great and must be very flavorful. They would make such a tasty veggie side dish.

    Reply
    • hapagirl says

      September 18, 2015 at 3:43 pm

      I’m hoping for some sustained cooler weather too! Heatwaves and no AC are not a good combo. Here’s to the fall 🙂

      Reply
  3. Helen @ Scrummy Lane says

    September 16, 2015 at 1:52 pm

    I had no idea that there was such a thing as Brazilian curry, either, but what a wonderful-sounding dish! I bet that homemade curry paste is just stunning, too.
    P.S. I must admit I’m a bit jealous of your heatwave, uncomfortable or not! It’s been Autumn here for a couple of weeks now already, really … bleurgh!

    Reply
    • hapagirl says

      September 18, 2015 at 3:49 pm

      Ha! See I’m totally jealous of you and your cooler weather! As a kid, I loved it hot! But as I’m getting older I’m becoming a little less tolerant to high temps. Bring on the Autumn weather! 🙂

      Reply
  4. nicole (thespicetrain.com) says

    September 15, 2015 at 6:36 pm

    Oooh, I love it, what a delicious combination!

    Reply
    • hapagirl says

      September 15, 2015 at 7:42 pm

      Thanks, Nicole! 🙂

      Reply
  5. ciaoflorentina says

    September 15, 2015 at 6:26 pm

    So pretty, roasted cauliflower is my thing. Love the curry twist you put on this one! Delish!

    Reply
    • hapagirl says

      September 15, 2015 at 7:24 pm

      Thanks so much, Florentina! I love roasted cauliflower too. My husband on the other-hand, not so much. But even he loved this dish 🙂

      Reply
  6. Sweet and Savoury Pursuits says

    September 14, 2015 at 8:58 pm

    I love cauliflower and this recipe sounds delicious, love the use of the pumpkin seeds and raisins for contrasting textures and flavours.

    Reply
    • hapagirl says

      September 15, 2015 at 7:23 pm

      Thanks so much! I’m such a fan of pumpkin seeds, I had to keep myself from eating the entire bag before I finished photographing the dish 😉

      Reply
  7. hipfoodiemom says

    September 14, 2015 at 7:57 pm

    Whoa, this green curry sounds amazing! and love the golden raisins and pumpkin seeds! delicious!

    Reply
    • hapagirl says

      September 15, 2015 at 7:22 pm

      Thanks, Alice! The golden raisins do a really nice job of adding a complimenting sweetness to the spicy curry.

      Reply
  8. Sabrina says

    September 14, 2015 at 10:36 am

    This looks wonderful! What a great use for green curry!

    Reply
    • hapagirl says

      September 15, 2015 at 7:45 pm

      Thanks so much, Sabrina! 🙂

      Reply
  9. jesusan says

    September 14, 2015 at 10:21 am

    This sounds absolutely wonderful! I’m a big fan of Thai green curry (actually just about anything Thai) and my husband is actually doing better with Thai food (green curry chicken was the first thing I ever cooked for him and he did not it), especially since we did a Thai cooking class in Phuket in 2014. I’m looking forward to trying this.

    Reply
    • hapagirl says

      September 15, 2015 at 7:45 pm

      I’m a big fan of just about anything Thai too! A cooking class in Phuket sounds INCREDIBLE! Thailand is definitely on my shortlist of places to visit. Every person that I know who has been there, has said it’s one of the their most favorite places in the world!

      Reply
  10. Janette@culinaryginger says

    September 14, 2015 at 7:29 am

    I love curry anything so this is my kind of recipe. Perfectly roasted, looks delicious.

    Reply
    • hapagirl says

      September 14, 2015 at 12:19 pm

      Thanks, Janette.

      Reply
  11. Mira says

    September 14, 2015 at 7:05 am

    I did not know Brazilian cuisine used green curry, but I would definitely try this dish! Love the combination of flavors, looks delicious!

    Reply
    • hapagirl says

      September 14, 2015 at 12:21 pm

      I didn’t either! A quick search online revealed a few Brazilian curry recipes, but I couldn’t find any history of its use in the cuisine.

      Reply
  12. Cheyanne @ No Spoon Necessary says

    September 14, 2015 at 6:42 am

    I am a huuuuuuge lover of cauliflower and this dish has me droooooling. Like drooling everywhere! LOVE LOVE LOVE this! Seriously, this cauliflower looks unbelievably flavorful! Love the Thai green curry, all the spices and the addition of pumpkin seeds and raisins! FLAVOR BOMB! Pinned! Hope it stays nice and cool there for you guys! I could NOT do no AC! Bless your heart! 😉 xoxo

    Reply
    • hapagirl says

      September 14, 2015 at 12:24 pm

      I know you are! Which is why I was thinking of you when I posted this – I’m so glad you approve 🙂 So far, so good in the outdoor temp department – it’s nice and cool today!

      Reply
  13. Bam's Kitchen says

    September 14, 2015 at 6:31 am

    I have been in a huge curry kick this week and it is still so hot in HK, what is up with that. Now I can’t wait to try your fun Brazilian green curry. I am much more familiar with Thai curries myself too. I love that caramelization on the cauliflower, delicious.

    Reply
    • hapagirl says

      September 14, 2015 at 12:26 pm

      Me too… obviously 😉 Hope you have AC in HK! This is the first time I’ve been without and boy when it gets hot, I sure do miss it!

      Reply
  14. Anu-My Ginger Garlic Kitchen says

    September 14, 2015 at 4:49 am

    This platter is wowlicious, Kathleen. So gorgeous, so delicious and so full of yummy flavors.

    Reply
    • hapagirl says

      September 14, 2015 at 12:27 pm

      Thanks, Anu 🙂 I thought it was a nice intro into the fall season.

      Reply
  15. annie@ciaochowbambina says

    September 14, 2015 at 4:48 am

    Mmmmm – loving everything about this, Kathleen! From the spiciness of the green curry to the crunch of the pumpkin seeds! My hubby would love this, too! He’s a big fan of curry! Thanks for sharing, dear!

    Reply
    • hapagirl says

      September 14, 2015 at 12:29 pm

      Thanks sweetie! I think if I put curry on anything, my husband would eat it 😉

      Reply

Trackbacks

  1. 25 Sweet & Savory Pumpkin Seed Recipes for Fall | HelloNatural.co says:
    October 10, 2015 at 6:46 am

    […] Roasted cauliflower with green curry by Hapa Nom. A vegan dish that acts like comfort food, topped with pumpkin seeds, of […]

    Reply

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