Cauliflower curry: the turmeric advantage
“Keep calm and curry on.” – Unknown
1 medium head cauliflower, quartered 1 15-oz cans chickpeas,
rinsed and drained
1 14-oz can fire-roasted diced tomatoes 2 large carrots, sliced into 1” pieces (about 2 cups)
1 clove garlic, grated
2 Tbsp curry powder
1 Tbsp fermented turmeric
1 Tsp grated fresh ginger
1⁄2 Tsp crushed red pepper flakes Dash of Himalayan sea salt
1 14-oz can coconut milk
Black pepper to taste
Layer the cauliflower, chickpeas, tomatoes, carrots, garlic, curry powder, honey, ginger, crushed red
pepper flakes, 2 teaspoons salt and a few grinds of black pepper in a large resealable plastic bag or container.
Squeeze out the air from the bag and seal.
Marinate in the refrigerator for at least 24 hours before cooking.
Pour the contents of the bag into a 6-quart slow cooker.
Cook on low until the cauliflower is tender and can easily be pierced with a paring knife, 7 to 9 hours.
Pour in the coconut milk and gently stir. Season to taste with salt and pepper.
Serve with cilantro and cashews for topping if desired.