This one's a winner, folks! Roasted Cauliflower with Peas and Onions in a Coconut Curry Sauce

I think I've turned a corner here. I made a mental decision to start embracing my hidden culinary acumen at any and every opportunity. How else can I otherwise hone it? So, the other day, I wanted to cook something healthy and yummy but the only things I had in the house were a bag of frozen cauliflower and an open can of coconut milk. What to do? Well, before my mental decision, I might have just thrown it in the frying pan with garlic. Not that there's anything wrong with that, but where's the challenge? Where's the creativity? Hence, this recipe was born. I felt so alive making it.. it was as if chef Alexis was rising out of the ashes to a new, beautiful world. All this from one.. simple.. decision.

Roasted Cauliflower with Peas and Onions in a Coconut Curry Sauce

Makes 2-3 main course servings or 3-4 side dish servings, the entire recipe is 650 super healthy calories

For the veggies:

• 1 Tablespoon unrefined peanut oil
• 16 oz cauliflower, either defrosted and drained or fresh
• 1 cup peas, frozen (no need to defrost) or fresh
• 1 medium onion, cut into about 8 big chunks
• Salt and pepper

For the sauce:

• 2 teaspoons unrefined peanut oil
• 1 cup boiling water
• 2 Tablespoons raisins (my boyfriend is out of town so I can put raisins in something.. yess!)
• 1 Tablespoon chopped pickled or fresh ginger
• 2 cloves garlic, crushed
• 1 teaspoon curry powder (yellow)
• 1 teaspoon agave nectar or honey
• pinch of red pepper flakes
• 1/2 cup light coconut milk
• Salt and ground white pepper (if you have it)

Let's see if I can remember how I did this here...

1. Turn your broiler up to high. Spread out the cauliflower, peas, and chopped onions on a baking pan. I use the disposable aluminum ones for the broiler.
2. Drizzle the 1 Tablespoon of peanut oil on the veggies, then sprinkle with salt and pepper. Toss everything up and stick it under the broiler.
3. While the veggies are in the broiler, put your 2 Tablespoons of raisins in the cup of boiling water and set aside.
4. Heat up a sauce pan over medium heat. When it's hot, add the 2 teaspoons of oil, ginger, and garlic. Sautee for 1 minute. don't burn!
5. Carefully pour in 3/4 of the raisin water, but not the rasisin, be careful because it will splatter at first.
6. Add the curry powder, agave nectar, and pepper flakes (add to the degree of spiciness that you like). Stir it all up.
7. Check the veggies, once they are crispy on one side, turn/stir them just once and then get them crispy on the other side.
8. Turn the heat on the sauce up higher and bring to a boil.
9. When it comes to a boil, turn the heat down low (but not too low), stir in the coconut milk and the raisins with the rest of the raisin water.
10. Let it cook on low, stiring occasionally, for about 10 minutes.
11. Salt and white pepper to taste.
12. Veggies are done when they have some brown/crisp marks to them.
13. Serve the veggies covered in sauce. This would taste good served over some fragrant Jasmine or Basmati rice.
14. YUM!!! It smelled so good my cat wanted some (he's a carnivore!)