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German roasted cauliflower with curry cashew crust
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.
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.