- 2 head cauliflower stem and core removed
- 1 onion diced
- 1 zucchini cut into chunks
- 1 red bell pepper diced
- 3 Tbsp. extra virgin olive oil
- 1 can coconut milk unsweetened
- 2 tsp. Curry powder
- 1 tsp. fresh ginger grated
- pinch sea salt
- cashews toasted
- large coconut flakes toasted
- microgreens
- Raisins
- kale chips
- Preheat oven to 425 degrees. Place cauliflower florets on a baking sheet, drizzle with olive oil, and mix well. Roast for 20-25 minutes, stirring once, until golden.
- Meanwhile, in a large soup pot, saute the onion in coconut oil until translucent (about 10 minutes.) Add the ginger, zucchini and bell pepper, salt, and stir, cooking for another 5 minutes or until browned.
- Add the curry powder to the onion, stir, and then pour in one can of unsweetened coconut milk. Bring to a low boil. Cook for 10 minutes on medium heat, until the liquid has thickened a bit and flavors have melded.
- When the cauliflower has finished roasting, add to the coconut milk pot, stir well, and serve.
- Serve in big bowls with lots of room for toppings. On the side, in a pretty assortment of bowls, offer toasted cashews, toasted large flake coconut, micro greens or toasted kale, and even raisins if you like sweet! The crunchiness of the cashews and coconut is key to the delicious-factor. For dinner, serve as a grain-free bowl. But if it's a lunch, feel free to add brown rice under the curry.
Toppings: microgreens, cilantro, toasted cashews, toasted large flake coconut (unsweetened), lime wedge, raisins
Optional: 1 serving of brown rice to serve under curry if it's a lunchtime dish!