Wednesday, January 31, 2018

CURRIED CAULIFLOWER AND BUTTERNUT SQUASH.


This year for Christmas I received the most wonderful gift I never knew I wanted, a Breville Smart Oven Air. This thing really does it all - toasts, bakes, roasts, dehydrates and best of all, AIR FRIES! If you are someone who tries to limit the amount of oil in their diet, this air fryer will change your life. It is seriously the most magical kitchen appliance. Perfect fries, crispy brussel sprouts and any roasted veg you can imagine, all satisfyingly crunchy and golden brown with NO oil required.

That being said, I've been making a lot of air fried veggies recently - this recipe being no exception. You can certainly make it in your regular oven, you just may want to use a little oil to get the same texture.

This dish was inspired by an appetizer at a great local restaurant here in the Detroit area, Social Kitchen (hi chef Zack Sklar!). They have an awesome cauliflower appetizer with capers, raisins, almond butter, cilantro, brown butter vinaigrette - so yummy, but not vegan, and not necessarily the most calorie conscious. I tweaked it a bit to be a bit lighter, and plant based of course. I think you'll be hard pressed to find someone who doesn't love this - it's kind of addictive!

Serve this alone as an appetizer, over a bed of grains (rice, quinoa or millet would be great!), or over a hearty green like kale, for a filling and nutritious plant based meal!


Curried Cauliflower and Butternut Squash with Tahini Dressing

Ingredients:

Tahini Dressing
2-4 tablespoons water (as needed)
1 tablespoon tahini
1 tablespoon lemon juice
1 tablespoon dijon mustard
1 tablespoon white miso paste
2 tablespoons nutritional yeast
1 tablespoon pure maple syrup

Cauliflower
1 medium head of cauliflower, washed and cut into florets
1 lb bag of cubed butternut squash
2 tablespoons curry powder
1 tablespoon garlic powder
Himalayan sea salt and ground pepper to taste
Coconut oil (optional)

For Serving
Chopped fresh parsley
1/4 cup golden raisins

Prep:

Dressing:
Place all ingredients into blender, blend until smoothing - using as much water as necessary to reach desired consistency.

Cauliflower and Butternut Squash:
Place all veggies in a large bowl and toss in spices. If using oil, toss in oil first, then spices.

I used my Breville Air Fryer and cooked on 395 for about 35 minutes, turning once. In a regular oven, roast on 400 for 35-40 minutes, tossing once or twice during cook time.

To Serve:
Place roasted veggies over a bed of rice, quinoa or millet. Drizzle with dressing and top with raising and parsley.





2 comments:

  1. i've been dying to get an air fryer ... i've been stalking them on amazon for months but haven't pulled the trigger yet. i need to get one!

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    1. I know it’s on the pricier side, but the breville smart oven is SO worth the investment. I use my oven half as much because the breville does everything so much quicker and using less energy! I have sweet potato airfrying it now 😂

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