Orange Curry with Roasted Cauliflower

Bright, bold, warm sunshiny food is what I need to get me through these last few weeks of winter. A vitamin C bomb would also be helpful. Did y’all know a head of cauliflower has over 450% vitamin C? That’s about 6 oranges worth of vitamin C. That’s a lot of vitamin C! Now let’s add some turmeric, ginger and honey to that and we’re cooking up a cure for the wintertime blues! I love this orange curry. I love how it makes me feel. I love how easily it comes together: Roast the cauliflower, cook the rice, make the super flavorful spicy-sweet-sunshiny sauce. Mix it all up and feel better. Spring, here we come!

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Ingredients for the Orange Curry Sauce   

1/2 teaspoon cayenne

1/2 teaspoon turmeric

1/2 teaspoon cumin seeds

1/2 teaspoons salt

1 teaspoon curry powder

1 teaspoon mustard seeds

1 teaspoon honey

1 generous knob of ginger

1 large garlic clove

1 cinnamon stick

1 quart orange juice

3 oranges

1 tablespoon butter or ghee

1 tablespoon olive oil

Ingredients for Assembly 

1 head of cauliflower

1 cup of rice

1/4 cup of slivered

1/4 cup of golden raisins

cilantro or parsley for garnish

Directions 

Chop and toss the cauliflower with a bit of your favorite oil and a dash of salt. Roast at 400F for 15 – 20 minutes. Cook the rice per direction while the cauliflower is in the oven. Make the orange curry sauce. Let the ghee / butter / oil get hot and add all the spices. Let them get super fragrant and toasty. Add the minced garlic, ginger and honey. Let this get toasty for a little longer before adding the orange juice. Turn the heat down to medium low and let the orange juice reduce a bit – about 10 minutes. Add oranges at the end, just to heat through and get smothered in sauce. Add the raisins here too. Combine the cauliflower, rice, orange curry sauce, almonds and serve. Garnish with cilantro or parsley.