A delicious combination of roasted turmeric cauliflower & creamy vegetales, simple, easy to make, and packed with all the nutrients from the different veggies!
Send some love to apolloandluna.com where we found this recipe!
A delicious combination of roasted turmeric cauliflower & creamy vegetales, simple, easy to make, and packed with all the nutrients from the different veggies!
Send some love to apolloandluna.com where we found this recipe!
Preheat the oven to 400 F.
Cut one medium head of cauliflower into floret sized pieces. In a bowl, coat the cauliflower in 2 tbsp olive oil, turmeric, cumin, salt and pepper. Lay flat on a baking sheet and roast for 35-40 minutes, until the cauliflower is crispy, but also fork tender. You can also roast a head of garlic at the same time.
In a large pot over medium heat, add 1 tbsp of olive oil, two cloves of diced garlic and diced shallot.
Cook for 1-2 minutes until the onion and garlic start to cook, then add the coconut milk.
Add the sweet potato, cherry tomatoes and water or vegetable broth (enough to cover the veggies, about 2 cups) and bring to a boil. Add a pinch of salt and pepper. Lower to a simmer and let everything cook for 15-20 minutes, until the potatoes are cooked through. Add the red kale and mix together to help soften the kale. Add the juice from 1 lime, and additional salt and pepper if needed.
In a bowl, add the coconut milk broth, sweet potatoes, tomatoes, and kale. Top with turmeric cauliflower, cilantro and additional lime juice. You can also add some cooked rice or quinoa for a hearty meal!
By VeggieSouls
