- 4
Ingredients
- 1 c sliced almonds
- 5 tbsp extra virgin olive oil
- 1 1/2 c basmati rice
- salt and pepper
- 5 c vegetable stock
- 1 head of cauliflower, cut into bite-size florets
- 1 large onion
- 3 large garlic cloves, chopped
- 2 inches fresh gingerroot, peeled and finely grated or chopped
- 1 granny smith apple, peeled, cored, and chopped
- 2 tbsp curry powder
- 1/4 c half and half or heavy cream
- 5 plum tomatoes, seeded and cut into quarters lengthwise
- 1 10-ounce box frozen peas
- a handful of fresh cilantro leaves, coarsely chopped
Preparation
Step 1
Preheat the oven to 400.
Place a large high-sided skillet over medium-high heat. Add the sliced almonds to the skillet and toast, stirring frequently, until golden. Reserve.
Place a sauce pot over medium-high heat with about 1 tablespoon of the EVOO. Add the rice, season with salt and lots of pepper, and stir to coat and toast, 1 minute. Add 3 cups of the vegetable stock and bring the rice up toa boil, cover, reduce the heat to a simmer, and cook for 18 minutes.
Arrange the cauliflower on a rimmed baking sheet, drizzle with a couple tablespoons of the EVOO, and season with salt and pepper. Toss to coat and transfer to the oven to roast for 15 minutes, or until the cauliflower is lightly brownded and tender.
While the cauliflower is roasting, return the pan you toasted the nuts in to the stove over medium-high heat and add 2 tablespoons of EVOO. Once it is hot, add the onions, garlic, ginger, apple, curry powder, and salt and pepper. Cook, stirring frequently, for 5 minutes. Add the remaining 2 cups of vegetable stock and bring up to a bubble. Transfer the mixture toa food processor and puree until smooth, then return it to the skillet over medium-low heat and add the half-and-half. Continue to simmer while you are waiting for the cauliflower to finish roasting. Once the cauliflower is done, transfer it to the curry sauce along with the tomatoes and peas, and continue to simmer for about 2 more minutes. Add the cilantro and stir to combine.
Add the toasted almodns to the rice adn fluff the rice with a fork while distrubting the almonds. Divide the rice among 4 bowls and top with the roasted cauliflower curry.