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    Home » Recipes » Healthy Side Dishes

    Published: Oct 24, 2016 · This post may contain affiliate links.

    {GIVEAWAY} German roasted cauliflower with curry cashew crust and a New German Cooking cookbook giveaway {V, GF, Paleo}

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    German roasted cauliflower and New German Cooking cookbook giveaway

    This post contains affiliate links – thank you for supporting the brands that help make this blog possible. Once you try this curry-laden, bright and herby German roasted cauliflower, you'll fall in love with New German Cooking - the perfect cookbook for the fall.

    Discovering German cuisine

    When you enter a German market you are immediately met with the scents of cinnamon, sizzling bratwurst, mulled wine, and yeasted dough.

    These are the smells we associated with German cooking. Pungent and rich, but also undeniably earthy and familiar.

    They evoke images of quaint little villages on the Rheine, abundant summer orchards and glorious Christmas festivities.

    New German Cooking

    In their book New German Cooking, Jeremy and Jessica Nolen manage to capture all of these flavours. They also add many others to our repertoire through modernized recipes like German Roasted Cauliflower (also known as blumenkohl).

    Today, I'd like to share with you my version of Jeremy and Jessica Nolen's German roasted cauliflower with curry cashew crust. Furthermore, I'd like to give away one copy of this incredible ode to German cooking. So read on!

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    German roasted cauliflower and New German Cooking cookbook giveaway
    German roasted cauliflower and New German Cooking cookbook giveaway
    German roasted cauliflower and New German Cooking cookbook giveaway

    The courage to try

    As a Russian, I have always had an affinity for German cuisine. The root vegetables, doughy goodness, heavy creamy sauces and overcooked cheap proteins feel like home. It tugs at my heart strings, promising a world of familiar flavours and forgotten memories.

    When I went to Germany in June of last year, I immediately fell in love with spaetzle, glühwein, yeasted cinnamon buns and hot, hot, HOT mustard. In other words, I found my culinary heaven.

    But I never tried cooking German food at home. Perhaps it was the erroneous perception that German cooking is all about meat and gluten. Maybe it was the sense that it's too unhealthy. Finally, there was this notion that you have to drink beer with it.

    German food seemed like complicated, multi-step gluttony to me. I just wasn't ready to dive into its warm embrace.

    German roasted cauliflower and New German Cooking cookbook giveaway
    German roasted cauliflower and New German Cooking cookbook giveaway

    German roasted cauliflower with curry cashew sauce

    Then Jeremy and Jessica Nolen's New German Cooking entered my life - and all of my perceptions about German food were shattered.

    Granted, it has its fair share of yeasted breads, meat and noodles. But it also has entire chapters dedicated to hearty salads, rich vegetable side dishes, and soul-warming soups.

    It has clear instructions and quick, 3-step recipes. It has recipes that called out to me the moment I saw them. Green asparagus and aged Gouda dip, seafood stew with paprika broth, and golden, perfectly crisped potato and sauerkraut gratin.

    In short, New German Cooking had everything I ever wanted to eat, and a whole lot I never knew about.

    The first time I made their German Roasted Cauliflower, I didn't have eggs or gluten-free breadcrumbs. I just knew I had to have this curry-laden, bright and herby dish on my plate for lunch.

    So I did what home cooks all over the world do - I improvised. I substituted eggs and bread crumbs for cashews, marjoram for thyme.

    From the first bite, I fell madly, deep in love with German Roasted Cauliflower.

    I have proceeded to make this dish countless times in the months since. Over the summer and during Thanksgiving and Sukkot, this German Roasted Cauliflower with curry cashew crust made its way to my dinner and lunch tables.

    Everyone who tastes it raves about it, and immediately asks for the recipe.

    And I just sent them to get a copy of Jeremy and Jessica Nolen's New German Cooking, because I knew - once you tried modernized German cooking, you would never go back.

    German roasted cauliflower and New German Cooking cookbook giveaway

    a Rafflecopter giveaway

    I am able to offer one lucky reader a copy of this beautiful book thanks to the generosity of Raincoast Books. Giveaway only open to residents of Canada and the U.S., sorry! Though the copy was provided to me for free, you can bet that all opinions expressed here are my own, and that this cookbook is really worth your time.

    Liked this post? Share it with your friends! For more At the Immigrant’s Table, follow me on Facebook, Instagram, Pinterest, Bloglovin’, or Twitter, subscribe to my mailing list, or contact me about advertising and becoming a sponsor. If you make one of my recipes, don’t forget to tag #immigrantstable @immigrantstable!

    Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

    German roasted cauliflower and New German Cooking cookbook giveaway
    German roasted cauliflower and New German Cooking cookbook giveaway
    German roasted cauliflower and New German Cooking cookbook giveaway

    German roasted cauliflower with curry cashew crust

    Ksenia Prints
    Once you try this curry-laden, bright and herby German roasted cauliflower, you'll fall in love with New German Cooking - the perfect cookbook for the fall.
    5 from 4 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 5 mins
    Cook Time 50 mins
    Total Time 55 mins
    Course Side Dish
    Cuisine German
    Servings 4 serving

    Ingredients
      

    Curry cashew crust:

    • 1 ½ cups cashews chopped
    • 2 tablespoon coconut oil melted
    • 2 ½ teaspoon kosher salt
    • 1 tablespoon finely chopped fresh parsley
    • 1 tablespoon finely chopped fresh chives

    German roasted cauliflower filling:

    • 2 heads cauliflower cored and cut lengthwise into ½ inch-thick slices
    • 2 tablespoon grapeseed oil
    • 1 teaspoon curry powder
    • Leaves rom 2 sprigs fresh marjoram or thyme

    Instructions
     

    • Preheat oven to 375F/190C.
    • In a small bowl, combine cashews, coconut oil, 1 teaspoon salt, parsley and chives. Stir well to mix. Set aside.
    • In a large bowl, combine cauliflower, grapeseed oil, curry powder, marjoram/thyme and remaining 1 ½ teaspoon salt and toss gently, until cauliflower slices are coated evenly.
    • Transfer the dish to a baking dish. Pour water to the depth of ½ inch at the bottom of the dish, cover dish with aluminum foil and transfer into oven to bake.
    • Bake until cauliflower is beginning to get tender, about 30 minutes. Remove the dish from the oven, remove foil and top the cauliflower evenly with the cashew mixture. Return the dish, uncovered, to the oven and roast until cauliflower is tender when pierced and the curry cashew crumb is nicely browned, an additional 20 minutes.
    • Let cool for a few minutes before serving.
    • German roasted cauliflower will keep in the fridge, covered, for a week.
    Keyword cashews, cauliflower, curry, dairy-free, fall, gluten-free, herbs, nuts, vegan, winter
    Tried this recipe?Comment + Rate Below!
    Connect on Instagram!Find us @immigrantstable

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    1. Yuan says

      October 24, 2016 at 6:44 pm

      5 stars
      This is so dreamy. Wow! I'd love to get a copy 🙂 And love the work that you do!

      Reply
      • kseniaprints says

        October 25, 2016 at 10:42 am

        Thanks Yuan! I'll be keeping my fingers crossed for you guys.

        Reply
    2. Francesca says

      October 25, 2016 at 3:45 am

      Ah- curry powder, of course . This looks like tghe perfect fall-weather, root veggie goodness that comforts and fills.

      Reply
      • kseniaprints says

        October 25, 2016 at 10:47 am

        This with a side of potatoes is EVERYTHING I want to eat in fall. Seriously perfect

        Reply
    3. Meaghan says

      October 25, 2016 at 11:37 am

      Oh this looks wonderful! I've never been to Germany but have always wanted to visit, specifically around Christmas to check out the Christmas markets. Would love to win this book 🙂

      Reply
      • kseniaprints says

        November 08, 2016 at 9:41 am

        The Christmas markets are like a fairytale <3 sadly, I've only been to Germany in other months, but my parents rave about Christmas time.

        Reply
    4. Meghan Finley says

      October 25, 2016 at 6:55 pm

      Curry ketchup!

      Reply
      • kseniaprints says

        November 08, 2016 at 9:42 am

        ...Which is definitely one of the world's strangest products. But sure 😛

        Reply
    5. Edye says

      October 26, 2016 at 11:06 pm

      I think pretzels! 🙂

      Reply
      • kseniaprints says

        November 08, 2016 at 9:42 am

        Pretzels are a big one!!!

        Reply
    6. Alexandra says

      October 27, 2016 at 6:46 am

      I love the cover of this book! It reminds me of Olia Hercules's 'Mamushka'. Such a bold move not to put a food photo on the cover of a cookbook 🙂

      Reply
      • kseniaprints says

        November 08, 2016 at 9:43 am

        I LOVE that you noticed that! It's such a cute homage to vintage cookbooks, IMO.

        Reply
    7. jan says

      October 27, 2016 at 2:12 pm

      pork schnitzel and pumpernickel come to mind when memories of germany arise.

      Reply
      • kseniaprints says

        November 08, 2016 at 9:45 am

        Great ones!

        Reply
    8. deneen says

      October 27, 2016 at 2:42 pm

      spaetzle & strudel

      Reply
      • kseniaprints says

        November 08, 2016 at 9:46 am

        Two classics for sure (I adore spaetzle and can't wait to make an adapted GF version from this cookbook).

        Reply
    9. Chantal says

      October 27, 2016 at 3:16 pm

      5 stars
      This looks and sounds stunning! Who know cauliflower could be used this way!

      Reply
      • kseniaprints says

        November 08, 2016 at 9:46 am

        Just more proof it's a superior vegetable 🙂

        Reply
    10. emilye says

      October 28, 2016 at 1:13 am

      bretzel and sauerkraut

      Reply
    11. jacquie says

      October 28, 2016 at 8:01 pm

      strudel!

      Reply
    12. Roman says

      October 29, 2016 at 9:33 pm

      This cauliflower looks amazing--I'm going to give it try this week.

      I love love sauerkraut so that's the first thing I think of!

      Reply
    13. Trase Passantino says

      October 31, 2016 at 7:43 pm

      5 stars
      I grew up eating German food at family gatherings, and I want to continue the tradition for the next generation. Great blog!

      Reply
    14. Tamra Phelps says

      October 31, 2016 at 9:42 pm

      5 stars
      Honestly, when I think of German food, I envision Oktoberfest foods like bratwurst, or maybe sauerbrauten (pretty sure I spelled that wrong, lol.) Obviously, I'm not well educated on German food!

      Reply
    15. janet @ the taste space says

      November 03, 2016 at 8:48 am

      Nice! I never would have thought to use cashews instead of eggs, but that sounds marvellous. I could see how the textures could be similar. 🙂

      Reply

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