Curry Cabbage & Cauliflower Stir Fry + $700 Amazon Giveaway!

Super simple Indian inspired cabbage stir fry recipe with cauliflower rice and peas. Gluten free, low carb and delicious! I fell in love with curry back in Graduate school. It was the late 90’s and I was living in Harrisonburg, Virginia at the time, when JMU was home to a few cozy vegan eateries. I would wait in line for an hour on Sunday morning for The Little Grill’s buckwheat pancakes and homemade falafel and Friday night often included a run to the Indian-American Cafe for Gobi Aloo. I made that dish for years using my Good Housekeeping cookbook, and the smell of curry still reminds me of that time in my life.

Nowadays I like to put a healthy spin on old favorites. This Curry Cabbage & Cauliflower Stir Fry pays homage to my grad school days and my love of all things curry and turmeric.

This stir fry is super simple to make and includes three awesome veggies in one delicious dish. After a quick saute of the shredded cabbage, I added curry, turmeric and cumin — one of my favorite spice trios. Then I stirred in cauliflower rice and frozen peas, which took this stir fry to a whole new healthy level.

Why is this stir fry as good for you as it is delicious? Well, it contains not one, but two cruciferous veggies (the cabbage and the cauliflower) and these guys are well-known nutrition powerhouses. It also contains turmeric, which I add to everything these days (even a smoothie) and can’t stop writing about. Oh, and don’t forget about peas. These kid-friendly legumes are bursting with nutrition goodness, too.

This Curry Cabbage & Cauliflower Stir Fry is: 

  • full of antioxidants
  • anti-inflammatory and cancer preventive
  • super tasty
  • warm and comforting
  • vegan
  • gluten free
  • low carb
  • high in fiber
  • heart healthy

It also requires just 15 minutes and less than 10 ingredients to prepare. Another awesome win in my book.

Here are four ways you can repurpose this stir fry all week long:

  1. add a few scrambled eggs to it for breakfast
  2. create a Buddha bowl with it
  3. serve it inside a lettuce wrap
  4. Mix it with some ground beef or turkey for an Indian Goulash

Curry Cabbage & Cauliflower Stir Fry

Curry Cabbage & Cauliflower Stir Fry

Ingredients

  • 1/2 whole cabbage, shredded (you can use pre-shredded bag, too)
  • 1 cup riced cauliflower (you can use frozen, too)
  • 1 cup frozen peas
  • 1 onion, diced
  • 1 Tbsp coconut oil
  • 1/2 tsp sea salt
  • 1 tsp fresh ginger, minced
  • 1/2 lemon, juiced
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1 tsp curry

Instructions

  1. Using a food processor, shred the cabbage and rice the cauliflower. If using frozen riced cauliflower, defrost 1 cup. Heat coconut oil in large saute pan. Add onion plus 1/4 tsp salt and cook until onion softens, about 3 minutes. Add shredded cabbage (you might have to do this in batches). Once all the cabbage is in the saute pan, stir in ginger, spices and remaining salt.Then add peas and cauliflower and mix gently to combine. Top with lemon before serving.
http://foodconfidence.com/2017/03/02/curry-cabbage-cauliflower-stir-fry/

This stir fry recipe is super simple to make and includes three awesome veggies in one delicious and versatile dish!

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lemony cauliflower soup

Clean Eating Cauliflower Soup

Cauliflower is definitely my favorite brassica. I pretty much love it any way you prepare it. Riced, roasted, steamed, sauteed, and blended, as in this delicious and creamy cauliflower soup.

lemony cauliflower soup

This cauliflower soup is an old favorite. It’s simple to make yet so big on flavor. It’s also a health-supportive powerhouse and so important in your bodies natural detoxification systems. It’s a staple in my Nourish program cookbook, as are many other cauliflower dishes. Cauliflower includes antioxidants that boost Phase 1 detoxification and sulfur-containing nutrients that boost Phase 2 activities. Cauliflower also contains phytonutrients called glucosinolates, which activate detox enzymes and intensify their activity.

Clean eating cauliflower soup

Cauliflower is also a powerful anti-cancer veg! It’s broad spectrum antioxidant support helps lower the risk of oxidative stress in our cells, which helps to prevent some forms of cancer (especially colon, breast and ovarian cancer). You can feel good about eating this cauliflower soup!cauliflower soup with pistachios

The soup is also kid friendly. Norah absolutely loves it! The recipe is a simple blend of sauteed onions and garlic, vegetable broth, and lemon juice blended with cooked cauliflower. I topped mine with pistachios and hemp seeds but you could also add a dollop of harissa, shredded cheese, or pumpkin seeds.

clean eating cauliflower soup

Clean Eating Cauliflower Soup

Ingredients

  • 1 head cauliflower, chopped
  • 2 Tbsp olive oil
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • Sea salt and pepper
  • 3 cups organic vegetable broth
  • 1 cup filtered water
  • 1/2 lemon, juiced
  • pistachios and hemp seed, for garnish

Instructions

  1. Saute onions and garlic in oil until softened. Season with salt and pepper. Add broth, water and cauliflower, bring to a boil, then simmer until cauliflower is softened. Transfer soup to your blender and blend until creamy. Place back in your pot and add lemon. Taste for seasoning. Top with pistachios and hemp seed to serve.
http://foodconfidence.com/2016/02/05/clean-eating-cauliflower-soup/

Clean eating cauliflower soup is a delicious, detoxifying weeknight dinner!

crispy cauliflower topped with tahini sauce and chopped fresh mintA side dish everyone will be fighting over! Oven roasted, crispy cauliflower with tahini lemon sauce. @danielleomar

Crispy Cauliflower with Lemon, Tahini, Garlic & Mint

Crispy cauliflower topped with tahini sauce and chopped fresh mint. A side dish everyone will be fighting over! via @danielleomar

Last weekend I celebrated a friend’s almost 40th birthday at a restaurant here in DC called Proof. Although the food was decent, the best thing we ate that night was a fun cauliflower side dish. It was a crispy cauliflower tossed in a delicious Tahini sauce. I could have just eaten a few bowls of that dish and nothing else.  I think we all could have.  It was that good.

crispy cauliflower topped with tahini sauce and chopped fresh mintA side dish everyone will be fighting over! Oven roasted, crispy cauliflower with tahini lemon sauce. @danielleomar

This restaurant has been around a while and after a quick internet search, I discovered it is known for this popular lebanese-inspired cauliflower side. My girlfriends and I were clueless; we had no idea we had stumbled upon the restaurant’s signature dish. I decided to try and recreate the deliciousness for our next supper club dinner and I got busy testing.

crispy fried cauliflower topped with tahini sauce and chopped fresh mint.

The original recipe is fried but I wasn’t about to fry mine. Not for anything, but I really didn’t want to spatter oil all over my freshly-cleaned stove top. I went for the roast. I tossed the chopped cauliflower pieces in olive oil, spices, and panko bread crumbs, hoping to get that “fried” feeling. Once roasted, I poured on the tahini dressing and gave it a gentle stir. I finished it off with a sprinkle of fresh chopped mint. Do not skip this step, the mint is really what gives this dish a punch of flavor. It was pretty simple to make and so tasty. It was so good that after I took these lovely photographs I ate the whole bowl. Yes, I ate an entire cauliflower myself. For lunch. It happens.

Here’s how you can make it happen, too.

Crispy Cauliflower with Lemon, Tahini, Garlic & Mint

Yield: 4 servings

Serving Size: 1 cup

Crispy Cauliflower with Lemon, Tahini, Garlic & Mint

Ingredients

  • 1 large head cauliflower, chopped into florets
  • 2-3 Tbsp Olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1/2 cup Panko bread crumbs
  • For the Tahini Sauce:
  • 2 Tbsp Tahini
  • 2 Tbsp water
  • juice from 1/2 a lemon
  • 1 small garlic clove, minced (I use Gourmet Garden)
  • pinch salt
  • 1 tsp ground cumin
  • 1/4 cup fresh mint

Instructions

  1. Heat your oven to 425. In a large bowl, toss cauliflower with olive oil, garlic and onion powder and salt. Shake the bowl or stir well. Then add panko bread crumbs and stir or shake again. Pour cauliflower into sheet pan and roast for about 25 minutes, stirring 2-3 times while cooking.
  2. In a small bowl, whisk together the tahini sauce ingredients. Taste and adjust seasoning. Add more water if too thick. When cauliflower is done, gently toss with the dressing and sprinkle with chopped mint before serving.
http://foodconfidence.com/2015/08/14/crispy-cauliflower-with-lemon-tahini-garlic-mint/

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