Day 32 – Recipe: Indian Spiced Cauliflower and Potatoes (Aloo Gobi)

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It’s official, I’ve made it through an entire month of my vegan, gluten-free, corn-free and (mostly) soy-free diet. There have been a few occasions where I’ve mistakenly eaten corn, gluten and soy but for the most part I think I’ve done really well.

Some people have asked me if I am feeling better yet and the truth is that I haven’t seen much improvement. My body temperature is running hot, I still get overheated, sometimes I get randomly nauseous, my energy is pretty low… I don’t feel as terrible as I have in the past but I don’t really feel that great right now. From what I understand it is going to be between 3 and 6 months before I really start feeling the effects of the diet. At least I’ve got one month down, just a few more to go.

The good news is though that I FINALLY was able to make an Indian dish that tasted good, really good. So good that I practically ate the entire pan. And it only took 30 minutes – a miracle! Once again, this recipe is NOT mine, I found it on epicurious.com and you can view it here, Indian Spiced Cauliflower and Potatoes. I don’t even think I changed anything, I made some small substitutions (like using red potatoes cause they were on sale) and I left the skin on the potatoes because I felt like it. The only thing I would do differently next time would be to use parchment paper instead of foil on the baking sheet because the potatoes stuck to the foil like glue. But this recipe is super good, go make it now!

Indian Spiced Cauliflower and Potatoes

  • 1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
  • 1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (I used red new potatoes and left the skin on)
  • 5 tablespoons vegetable oil (I used coconut oil)
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon salt
  • 1 medium yellow onion, finely chopped
  • 2 – 3 garlic cloves, finely chopped
  • 2 teaspoons minced fresh jalapeño, including seeds
  • 2 teaspoons minced peeled fresh ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1/2 cup water

Put oven rack in upper third of oven. Preheat oven to 475°F.

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and 1/4 teaspoon salt. Spread onto a shallow baking pan (covered in parchment paper for easy clean-up) and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/4 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

I used more potatoes than cauliflower but I weighed everything out to equal 3 lbs. I also used 1/4 tsp less salt than original recipe calls for.

This recipe has just the right amount of spice to it. I will definitely be making this again.

Day 31 – Recipe: M Cafe’s Curried Cauliflower Salad

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If there is only one recipe you that bookmark on this blog, it should be this one. It’s a keeper. This is probably the most delicious salad I’ve ever had. Well, actually it’s a tie between this one and M Café’s Kale Salad.

This was the first M Café recipe I found online. I’ve made it a few times now and the only big thing I’ve changed from the actual recipe is the amount of salt I put in it. The first time I made it I followed the recipe exactly and it was way too salty, so much that it was inedible. It doesn’t even need half the amount of salt recipe calls for. I also only make half of the cashews because it’s kind of unnecessary to make 2 cups when the recipe only calls for a 1/2 cup.

The chopping is somewhat laborious but believe me this salad is a labor of love – you will be so happy when you’re eating it that you won’t care that it took you almost 2 hours to prepare.

So here it is, slightly adapted from the Los Angeles Times version: (here is the easier-to-read version from epicurious.com)

M Cafe’s Curried Cauliflower Salad

For the cashews:

  • 1 cup roasted, unsalted cashews
  • 1/2 tablespoon maple syrup, preferably grade B
  • scant 1/2 tsp curry powder
  • pinch sea salt

For the curried cauliflower:

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 tablespoons plus 3/4 teaspoon curry powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • Pinch dry mustard
  • 2 tablespoons (1/2 ounce) peeled and minced fresh ginger
  • 2.5 – 3 heads cauliflower, trimmed and cut into small florets (about 8 cups)

For the Salad

  • 3 tablespoons raw honey or agave
  • 1.5 teaspoons fresh lemon juice
  • 1.5 teaspoons extra-virgin olive oil
  • curried cauliflower
  • 1 cup fresh or previously frozen peas
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced dried apricot
  • 1/2 cup curried cashews
  • 1/2 cup (1/4 bunch) roughly chopped fresh cilantro
  • 1/4 teaspoon sea salt, or to taste

Directions

  1. Heat the oven to 350°F. In a medium bowl, combine the maple syrup, curry powder and salt. Toss the cashews with the spiced maple syrup, then spread again on the baking sheet. Roast for 8 – 10 minutes until fragrant and golden brown (be careful not to burn!). Remove from heat and cool well. This makes more cashews than are needed for the remainder of the recipe; the cashews can be stored at room temperature in an airtight container.
  2. Increase oven temp to 400°F. In a (very) large bowl or pot, whisk together the olive oil, curry powder, salt, cumin, coriander, mustard and ginger. Add the cauliflower florets and toss to combine and evenly coat.
  3. Spread the florets in a single layer on a baking sheet and roast until golden-brown and aromatic, 20 – 30 minutes, tossing once or twice for even cooking. Remove from heat and cool completely.
  4. For the salad: In a small bowl or measuring cup, whisk together the agave syrup, lemon juice and olive oil to form finishing syrup. Set aside.
  5. In a large bowl, toss together the cauliflower, peas, bell pepper and apricots. Pour over half of the finishing syrup and toss to combine. Stir in the cashews, cilantro and salt. Taste, adding additional finishing syrup if desired and adjusting the seasoning as needed. Cover and refrigerate a couple of hours to give the flavors time to marry before serving. This makes about 8 cups salad.

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Disclaimer: this is not my recipe!

I usually pour all of the dressing over the salad. The original recipe calls for less apricots but I really like them in the salad so I add more.

Make this salad ASAP!