Summer is a time for fresh vegetables, decadent flavors and here is a smart way to carb load so you don’t hit that wall!
Filling up with carbohydrates — colloquially known as “carb loading” — before a long race like a marathon is important because you’ll have a backup store of energy.
This summer I had a blast talking the benefits of cauliflower and have Mad Radish to thank for this decadent recipe below that we had the honor and pleasure to taste, try and love!
You can listen to our full CBC interview here.
Butter cauliflower chicken (serves four)
- 1 medium white onion, sliced
- 1 large (or 2 small) Yukon gold potatoes, diced into one-inch cubes
- ½ large (or 1 small) cauliflower head
- ¼ c. tomato paste
- ½ tsp. garam masala
- 1 tsp. paprika
- 1 tsp. salt
- 1½ tsp. fresh ginger, minced
- 5 cloves garlic
- 40 mL canola oil
- ¼ c. butter chicken curry paste
- 300 mL (or ¾ of a can) of coconut milk
- 4 c. cabbage, shredded
- ¼ c. red onion, thinly sliced
- ⅓ c. tangy salad dressing (tamarind is ideal)
- enough cooked rice (mix of brown and wild preferred) for 4 people
Gluten-free AND Vegan! xo
- Preheat your oven to 400 F.
- Mix the potatoes, onions, tomato paste, garam masala and paprika with half of the canola oil.
- Roast for 15 to 20 minutes, until dark brown in spots but not burnt.
- Heat the remaining oil in a pot over medium heat.
- Cook ginger and garlic in oil until soft, roughly three to five minutes.
- Add the roasted potatoes and onions to the pot, along with the cauliflower, coconut milk, curry paste and salt.
- Simmer on low heat for 45 minutes or until the cauliflower is cooked through, stirring regularly to prevent sticking.
- To crisp up the papadums, brush them with oil and microwave on high for 45 seconds.
- Divide the rice evenly among four bowls and top with the curry.
- Mix the cabbage and sliced red onion with the dressing and spoon to the side of the curry.
- Garnish with papadum chips and serve.
Enjoy and remember… Live Life Delicious xo
Thank YOU Mad Radish for the decadence… without the gluten and high glycemic carbs.