Roasted Curried Cauliflower & Squash
Ingredients:
5 cups cauliflower florets, bite sized
2.5 cups peeled and cubed winter squash or yams
1 large onion, diced
1 tsp coriander seeds
1 tsp cumin seeds
. cup coconut oil, melted
6 TBSP red wine vinegar
2.5 tsp curry powder
2.5 tsp paprika
1 tsp turmeric
. TBSP sea salt
. cup chopped fresh cilantro
Directions:
Preheat oven to 450 degrees Fahrenheit. Toss cauliflower florets, onions, squash or yams, in a large bowl.
Stir coriander seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Grind in the spice grinder. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables, toss to coat.
Spread vegetables in a single layer on a sheet pan.
Roast vegetables until tender, stirring occasionally, about 35 minutes. After the first 25 minutes, give the vegetables a stir.
Serve vegetables over brown rice or millet. Sprinkle with fresh cilantro. Serve warm or room temperature.
Servings: 5