Curried Cauliflower with Almonds, Raisins, Spinach and Gnocchi
For some people art or music is their source of creative expression. Not me, I can scribble a little and love music but it’s not an outlet or an extension of my personality. For me the most creative and most me I feel is in the kitchen. It’s my canvas
The prep is my meditation, I get into Zen mode thinking out the rough form of a recipe. And as I cut and prep it’s like an artist sketching in pencil before picking up the paints. Then cooking starts and I find myself tasting and dancing around the kitchen. Smelling spices and peeking back in the fridge. New ideas coming like little jolts from the divine cooking gods. “What about curry….oooohhhhh what about curry and raisins…yes!”. I feel free and joyful and excited to share my masterpiece, (or crayon drawing, depending on the day).
Not only do I feel free and creative but I feel at peace. When I’m overwhelmed or the stress of work gets to me I can always head to the kitchen and seek a little serenity. Cooking helps me feel like all is well in the world. Hubby has joked that my level of stress can be measured by the number of pots burbling on the stove.
Everyone has their measuring stick of sanity amongst the chaos. For some people it’s how clean their house is or if they’re exercising regularly. We all need these things, they remind us of the niches we fill and make us whole. For me it’s being able to express myself through food and to put something on the table that’s delicious, healthy and beautiful.
I just happen to think my outlet rocks. Not only does it feed my soul but I get to feed my family too:)
This feeds my family but the littles are still little eaters so I would say it would feed four with smaller portions or two with lots of left overs
Oven Roasted Curried Cauliflower
1 cauliflower head roughly chopped into bite size pieces
2 Tbsp olive oil
1 Tbsp curry powder
1/3 cup roughly chopped almonds
Toss the cauliflower in the olive oil and curry powder. Season with salt and roast on a baking sheet In a 375 oven roast for about 25 minutes. In the last 10 minutes add the almonds to the sheet and allow them to roast as well. Keep an eye though, some almonds seem to toast faster and golden brown is good but black is not as tasty.
The Gnocchi part
1 tbsp olive oil
2 tbsp butter
1/2 cup diced onion
1 clove crushed garlic
1 Tbsp curry powder
1/3 cup raisins
4 cups spinach
1/2 cup veggie or chicken stock
1 package gnocchi
In a large sauce pan melt 1 Tbsp of the butter and add the olive oil over medium heat. Sauté the onions until translucent then add the garlic and curry powder. Cook for another minute then add the stock, spinach and raisins. Continue to cook until the spinach has completely wilted. Reduce the heat to minimum and once the gnocchi are ready, strain and add to the spinach mixture. I added the 2nd Tbsp of butter here for extra creamy sauce but if you are watching your butter intake an extra splash of olive oil would suffice.
For timing start a pot boiling with water once the almonds are added to the sheet pan for the gnocchi and cook according to package instructions.
Remove the cauliflower and almonds from the oven and gently stir into the pasta.
I really love the beauty and flavours of this dish and hope it makes you, your tummy and whoever you share it with happy.
I’d love to hear your thoughts so leave me a comment. I’m also on Facebook @ www.facebook.com/myweeklydish