Roasted Cauliflower & Turmeric Kefir Curry
If you’re hungry for an autumn-flavored dish but not quite ready to give up on that light and summery feeling, we’ve got you covered with this Roasted Cauliflower and Turmeric Kefir Curry recipe. Everything we love about this dish is right in its deliciously full name. First, let’s talk about kefir. It gives the curry a nice, rich texture and a tangy vibe that is very welcoming. Its probiotic benefits can’t go unmentioned, either. With its millions of good bacteria, kefir is low in lactose yet packed with vitamins and minerals that do a body good. Working in tandem with the yellow mustard seeds, it almost gives the dish a lemony flavor, which is reminiscent of the summer days that are not yet too far behind us.
Second on our love list is the roasted cauliflower — it allows the dish to take on a lighter feel than the more traditional potato while also being completely hearty and delicious. And then there’s the heat. The turmeric’s trademark peppery spice is just assertive enough to warm up your mouth, but because it melds so perfectly with the dish’s subtle sweetness, it doesn’t set your lips on fire. Instead, it fades away just in time for the next glorious bite.
While you might not want to try and say “Roasted Cauliflower and Turmeric Kefir Curry” five times fast, we definitely think you should give this family-friendly meal a try at least one time this fall! It’s full of autumn spice and warmth, yet the finish is light and fresh, making it reminiscent of summer in all the right ways.
4 servings
Preparation time: 15 minutes
Cook time: 45 minutes
Ingredients
For the cauliflower curry:
2 pounds cauliflower, broken into bite-size florets
1 can chickpeas, drained, rinsed and patted dry
5 teaspoons avocado oil, divided
1 ½ teaspoons L&B Garam Masala Seasoning, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1 small red onion, minced
½ teaspoon ground turmeric
½ teaspoon chili powder
¼ cup chickpea flour
2 cups fresh plain kefir
2 tablespoons rough chopped cilantro
Cooked brown rice, for serving
For the chile oil:
1 teaspoon yellow mustard seeds
½ teaspoon cumin seeds
2 tablespoons avocado oil
1 teaspoon crushed red chile flakes
Directions
- To make the curry: Heat the oven to 400 F. Place the cauliflower on a sheet pan, drizzle with 2 teaspoons of the oil and toss to coat. Sprinkle with 1 teaspoon of the garam masala, season with salt and pepper and toss to coat.
- Place the chickpeas on a second sheet pan, drizzle with 1 teaspoon of the oil and toss to coat. Sprinkle with ½ teaspoon of the garam masala, season with salt and pepper and toss to coat.
- Roast the cauliflower and chickpeas for 25 to 30 minutes, stirring halfway through, until the cauliflower is fork tender and golden brown and the chickpeas are crispy.
- In a large non-stick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the onions and sauté until translucent, 4 to 5 minutes.
- Add the turmeric and chili powder and cook for 30 seconds. Reduce the heat to low and add the chickpea flour. Cook, stirring constantly, for 2 to 3 minutes, until toasted.
- Stir in the kefir and bring to a simmer over medium heat. Cook, stirring constantly, until the sauce thickens slightly, 2 to 3 minutes. Season with salt and pepper.
- Fold in the roasted cauliflower and ⅔ of the crispy chickpeas. Keep warm over low heat.
- To make the chile oil: Heat a small saucepan over medium-high heat. Add the cumin and mustard seeds, and cook until fragrant, 30 seconds. Add the oil and cook until hot, 1 minute.
- Transfer the oil and seeds to a heatproof bowl and stir in the chile flakes.
- To serve, garnish the curry with the remaining chickpeas and chile oil. Scatter the cilantro on top. Serve hot with brown rice.
Recipe adapted from: Food52
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