Happy Valentine’s Day!
Today’s post oozes with love… because nothing says Be My Valentine like curry spiked cheesy cauliflower.
Right…?
It’s sultry, sexy, colorful,warm, and ready to take over your mouth in naughty, naughty ways…
And if that doesn’t get you in the mood to make this, nothing will. 
What if I told you the cauliflower was alongside the most wonderful beef burger ever created? And covered in fresh shallots?
You’re still not buying it, are you?
Whatever. Happy Valentine’s Day, anyway…
And for reals-yo, MAKE THIS.
Popcorn Cauliflower
Add onto a recipe by my favorite Almost Vegan Chef for Curry Roasted Cauliflower. Gluten, dairy, grain, and sugar free! Paleo, Vegan, and Absolutely Delicious.
- 1 medium to large head cauliflower, stem removed, cut into small florets
- 1 tbsp coconut oil or olive oil
- 2 tbsp nutritional yeast
- 1 tbsp curry powder
- 1 tsp paprika (optional)
- 1 tsp chili powder (optional)
- 1/4 teaspoon sea salt
Directions:
Preheat the oven to 400 degrees F.
Place chopped cauliflower in a large glass baking dish/Pyrex glass pan and drizzle on the oil (or scoop onto top if using cold coconut oil- trust me, it will melt later); toss until coated.
Sprinkle on the nutritional yeast, curry powder, paprika, chili powder, and salt. Toss again until fairly evenly coated.
Roast for 5-10 minutes, then remove from the oven to gently toss the mixture around with a spatula or spooon. Return to the oven and roast for 15 more minutes, until the edges of the cauliflower are golden brown.
Serve hot and devour!
Mmmmmmmmmmmmm!
As sexy as it is, I’ve been averaging about 2 whole cauliflowers a week, all to my self. Sorry for whomever my valentine is sharing a house with me. 
(No shame…)
As for the delicious looking, juicy and loaded burger above, I don’t have a measured recipe. But I do have a list of what I mixed into the meat.
- 1 pound ground beef
- shallots, finely chopped
- fresh dill, chopped
- salt
- pepper
- paprika
- garlic powder
- coriander
- soy sauce
- Worcestershire sauce
Mix all ingredients together and form into patties. Cook on hot griddle until crisp on the outside, juicy and semi-rare on the inside.
Smother with Dijon mustard and plate with salad and Popcorn Cauliflower.
For your own variety burger, simply add in some flavor-enhancing ingredients such as salt, soy sauce, miso paste, Bragg’s Liquid Aminos, etc., lots of spices (chili powder, curry, paprika, garlic powder, cumin), fresh veggies and herbs (onions, parsley, dill, cilantro, etc.), and mix well!
Then die happy. And stuffed.
Hi everyone, I'm Lori and this is my blog What Runs Lori.
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