Name: Root Vegetables with Cauliflower Curry Sauce over Spiralized Zucchini
Ingredients: 1 medium head cauliflower, cut into small florets, divided; ½ sweet potato, diced; 2 small carrots, diced; 1 small parsnip, diced; 3 tablespoons coconut oil, divided; ¼ medium sweet onion, chopped; 1½ cloves garlic, minced; 2 tablespoons curry powder (or try recipe in the sidebar); 1 can (14 ounce) coconut milk, divided; Sea salt and pepper; Juice of 1 lime; 2 medium zucchinis, spiralized; 3 ounces baby spinach; Cilantro, for garnish

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Root Vegetables with Cauliflower Curry Sauce over Spiralized Zucchini

Coconut milk and cauliflower make a delicious dairy-free curry.

Course: Side Dish

Cuisine: Indian

Keyword: cauliflower, curry, root vegetables, spiralized zucchini

Servings:

Author: Ryan Elledge

Ingredients

1 medium head cauliflower, cut into small florets, divided
½ sweet potato, diced
2 small carrots, diced
1 small parsnip, diced
3 tablespoons coconut oil, divided
¼ medium sweet onion, chopped
1½ cloves garlic, minced
2 tablespoons curry powder (or try recipe in the sidebar)
1 can (14 ounce) coconut milk, divided
Sea salt and pepper
Juice of 1 lime
2 medium zucchinis, spiralized
3 ounces baby spinach
Cilantro, for garnish

Instructions

Preheat oven to 375°. Line two baking sheets with parchment paper. Place half of cauliflower florets and all sweet potatoes, carrots and parsnips on trays; roast 45 minutes, until vegetables are soft and slightly caramelized. Stir vegetables partway through to be sure they don’t burn. Set aside when done.
Make cauliflower curry sauce: Heat 2 tablespoons coconut oil in a medium saucepan over medium heat. Add onion; sauté 5–10 minutes, until translucent. Add garlic; sauté 1 minute, or until fragrant.
Add remaining cauliflower and curry powder. Cook 5–10 minutes, until cauliflower starts browning and begins to soften.
Add ¾ cup + 2 tablespoons coconut milk; simmer 10 minutes, until a fork easily pierces cauliflower.
Place in a blender; blend until smooth. Use remaining coconut milk to thin sauce to desired consistency. Season to taste with salt and pepper.
Combine cauliflower curry sauce with roasted root vegetables in a medium skillet. Let simmer 10 minutes. Season to taste with lime juice, salt and pepper.
Melt remaining 1 tablespoon coconut oil in a large skillet. Add zucchini; sauté 3–5 minutes, until softened. Stir in spinach to wilt. Season to taste with salt and pepper.
Toss root vegetables with zucchini noodles and spinach. Garnish with cilantro.

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