Creamy Almond Cauliflower

  

 Ingredients

1 large head cauliflower (about 1 1/2 pounds; 680 g), halved, cored, and cut into 3-inch florets (see note)

1/4 cup (60 ml) vegetable oil, divided

Kosher salt and freshly ground black pepper to taste

2 medium yellow onions (about 1 pound; 450 g), finely chopped

1 cinnamon stick, broken in half

4 cloves

1 star anise pod

1 (1-inch) piece ginger, peeled and grated (about 1 ounce; 30 g)

5 medium cloves (25 g) garlic, grated or minced

2 tsp  cumin pdr

2 tsp coriander pdr

1 tsp dried chili flakes

1 tbsp garam masala

1/4 cup ground almonds (30 g; can be ground in a food processor from about 1/3 cup slivered raw almonds)

1 cup (240 ml) Greek yogurt

1 cup (240 ml) homemade quick veg. stock ( see my next post)

1/2 cup (120 ml) heavy cream

1/2 cup (75 g) golden raisins

1 tbsp light brown sugar

1/4 cup (45 g) toasted slivered almonds, for garnish

Coriander leaves and tender stems, for garnish

Directions

Preheat oven to 450°F (230°C) and place rack in middle position. Place cauliflower on a rimmed baking sheet and toss with 2 tablespoons (30ml) oil. Season with salt and pepper. Roast until golden brown on one side, about 10 minutes. Turn and roast until brown on second side and just tender, 7 to 10 minutes longer. Remove from oven and set aside.

In a large cast iron skillet or stainless steel sauté pan, heat remaining 2 tablespoons (30ml) oil over medium-high heat until shimmering. Add onions, cinnamon stick, cloves, and star anise and cook, stirring, until onions are soft and lightly browned, 5 to 7 minutes. Stir in ginger, garlic, cumin, coriander, chili flakes, garam masala, ground almonds, and 1/2 cup (120ml) water. Cook, stirring often, until water is absorbed and ground almonds begin to look and smell toasted, about 5 minutes.

Stir in yogurt, stock, cream, raisins, and brown sugar. Season lightly with salt, then lower heat and simmer until sauce thickens to a creamy glaze, about 10 minutes. (If it gets too thick, stir in a little more water or stock.) Stir in roasted cauliflower and toss until cauliflower is warmed through and coated in sauce, 2 to 3 minutes. Remove cinnamon stick pieces and star anise. Transfer to a warmed serving dish and scatter with toasted slivered almonds and coriander. Serve with roti, rice, jeera rice, puri.

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Kale Cups

 Ingredients (makes 8 to 10)

• 1 bunch kale, ribs removed, roughly chopped
• 1/2 cup ricotta
• 1/2 cup parmesan
• 2 large eggs, lightly beaten
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon miso (Optional)
• 1 teaspoon dried thyme (or fresh)
• 1 teaspoon lemon zest
• 1/4 teaspoon nutmeg
• 1/4 teaspoon dried chili flakes (Optional)
• 3 tablespoons sesame seeds

Method:

• Preheat the oven to 400°F. In a food processor, pulse the kale until finely chopped. Add the kale to a large bowl along with ricotta, Parmesan, eggs, shallot, garlic, miso, thyme, lemon zest and chili flakes. Mix well, until all the ricotta has blended in with the kale
• Divide mixture into 10 medium muffin cups and bake for 20 minutes. Let cook for several minutes before unmolding. Meanwhile, heat a skillet over medium heat and toast the sesame seeds until golden - about 3 minutes. Serve kale cups with toasted sesame seeds on top.                                                  
  
   
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  https://kneereplacement-stickclub.blogspot.com. for info on knee replacement