Restaurants›Steenbock's On Orchard›Roasted Cauliflower Curry Recipe

Roasted Cauliflower Curry Recipe

Inspired by Steenbock's On Orchard
Time1h
Serves4

fingerling potatoes, chickpeas, spinach, basmati rice, scallion yogurt, cilantro

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Ingredients

Preheat your oven to 425°F (220°C). Cut the cauliflower into florets and wash the fingerling potatoes.

2

Roast the Vegetables

Toss the cauliflower florets and fingerling potatoes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden brown and tender.

3

Cook the Rice

While the vegetables are roasting, rinse the basmati rice under cold water. In a pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the rice is tender and water is absorbed.

4

Prepare the Chickpeas

In a pan, drain and rinse the chickpeas. Add them to the pan with a splash of water and some curry powder. Cook on medium heat for about 5-7 minutes until warmed through and flavors meld.

5

Sauté the Spinach

In the same pan, add the fresh spinach and sauté until just wilted, about 2-3 minutes.

6

Make Scallion Yogurt

Chop the scallions and mix them into plain yogurt. Season with salt to taste.

7

Assemble the Dish

On a plate, serve a scoop of basmati rice topped with roasted cauliflower, fingerling potatoes, chickpeas, and sautéed spinach. Drizzle with scallion yogurt and garnish with fresh cilantro.