Cauliflower Dry Curry Lettuce Cups - Oh my!

It's finally feeling like Fall! Our show garden is producing some amazing veggies and we can't wait to share with you the ways we've come up with to eat it all. Today let's talk about our gorgeous cheddar cauliflower. Yellow in color but similar in flavor to the more traditional snowball (white) variety, this fall staple is full of vitamins and nutrients.

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Cauliflower Cry Curry Lettuce Cups

INGREDIENTS:

4 cups cauliflower florets, cut into bite-sized pieces

1 medium yellow onion, chopped

1/4 cup sweet bell pepper, chopped

1 eight ounce can of garbanzo beans, drained and rinsed

1/4 cup cilantro leaves

2 cloves garlic, mashed

1 lemon, cut into 8 wedges

2 tsp olive oil

1 tsp curry powder

1/2 tsp salt

whole buttercrunch lettuce leaves

DIRECTIONS:

Preheat oven to 375 degrees F. Warm olive oil, curry powder, and garlic over a low flame on the stove. Once garlic sizzles, turn off the heat and set aside. Combine cauliflower, onion, peppers, and garbanzo beans in a large bowl. Drizzle veggies with the garlic-curry-olive oil mixture and toss in the lemons. Stir it all together so the curry seasoning is well-incorporated. Turn out the vegetables and citrus onto a medium sheet pan in an even layer. Roast in the oven for 35 minutes. Pile cooked veggies and lemon onto a serving dish and garnish with the cilantro. Carefully separate leaves from lettuce head and gently wash, being careful not to tear them. Put about two tablespoons of curry in the center of lettuce leaf, drizzle with jalapeño mint chutney (directions below), and fold the edges of the leaf over the curry.

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Jalapeño Mint Chutney

INGREDIENTS:

2 large jalapeño peppers, roughly chopped

2 cloves garlic

1/2 cup mint leaves, loosely packed

1 eight ounce can coconut milk

1 tsp salt

DIRECTIONS:

Put peppers, garlic, coconut milk in blender. Puree until smooth. Add the mint and salt to the blender and blend until the mint is finely chopped. Refrigerate until ready for use, keeps about a week in fridge a month in freezer. You can substitute cilantro for mint or use a combination of the two. You can also omit the peppers for a simple mint chutney if you’re not a spicy food lover.

Enjoy!