This gluten-free vegan dish began with a longing for roasted cauliflower, which I knew I would roast. I'd bought a couple of bags of frozen pearl onions at Trader Joe several weeks ago, and had one left. I used half to roast and then mix with roasted brussels sprouts, olive oil, salt and pepper. But I digress.
This recipe was almost as simple to execute even if the result was a tad more exotic. First, the side dish version, pictured above:
Heat oven to 400 degrees
(in one roasting pan)
1 medium head cauliflower, cored and sliced
1 tsp - 1T curry powder of your choice (I used 1T garam masala)
1 tsp ginger
1 tsp turmeric
2-3 T oil
(in a second baking dish)
2 cups frozen pearl onions
1/2 cup diced frozen butternut squash, if available (but not necessary)
1/2 tsp salt
1 T oil
Toss vegetables every 15 minutes or so until lightly browned. I preferred the onions almost blackened, you may not. Having them in a separate dish gives you more control. When both pans are done to your liking, toss the vegetables together for a tasty side dish.
For a main dish version, place a handful of raw cashews in a dry frying pan on low/medium heat and toss them until both sides are nicely browned. Mix with vegetables. Serve on rice (traditional) or steamed broccoli (the low-carb version I usually go for). If I wanted to treat myself to extra carbs, I would do it by adding a couple of tablespoons of plumped golden raisins to the mix--delicious!