Friday, July 27, 2012

GLUTEN-FREE VEGAN CURRIED ROASTED CAULIFLOWER, GREEN PEA, CASHEW AND FINGERLING POTATO STIRFRY


This recipe is easy. But don't let that have you thinking it's not worth preparing for your family. First, of course, it's purely gluten-free. Second, it is composed of several of Trader Joe's inexpensive and convenient frozen foods. But most importantly, it's so hearty you'll forget it's totally free of animal products. Here's how to create this great main dish:
Set oven to 400 degrees. Wash and drain a small cauliflower. Slice the florets. Oil a baking dish large enough for the florets to fit in one layer. Sprinkle the cauliflower with cumin powder and spicy smoked paprika, about 2 tsp each.  I find this dish fine without salt, but if you like salt, check for it later. Toss the cauliflower in the oil and spices. Place baking dish in oven. Check every 15 minutes until the edges of the florets start to brown (about 45minutes).


These potatoes are from Trader Joe, where they come in a net bag labeled Teeny Tiny Potatoes. I cleaned them up and boiled them in a pot of salted boiling water until they were tender. Once they were cool, I cut the larger ones in half and set them aside. 




Saute a handful of raw cashews with a cup of frozen peas, and a cup or two of sliced peppers of any colors you prefer. I use Trader Joe's Melange a Trois (red, yellow and green), either in a nonstick pan or with a small amount of olive oil, until the cashews start to brown. When the cauliflower is roasted, pour it into a large mixing bowl, along with the pepper mixture, and finally, the potatoes. Serves two, or one ravenous diner. 

3 comments:

Jeff said...

What a wonderful combination of healthy & delicious. Love the ingredients!

G.F.Veg said...

thanks, Jeff. I loved it. delicious as it looks!

Cheryl said...

This looks fabulous. I'm going to make it tonight! Thanks!