Coliflor a la mantequilla con arroz salvaje

Ingredientes

• 1 large head cauliflower, cut into florets
• 2 tbsp olive oil, divided
• salt and pepper
• 1/3 cup chopped yellow onion
• 1 garlic clove, minced
• 2 tsp fresh ginger, grated
• 1 tbsp garam masala
• 2 tsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp cayenne
• 6 ounces tomato paste
• 1 14oz can unsweetened coconut milk
• 1 tbsp sour cream
• 1 tbsp unsalted butter
• 1 15oz can chickpeas, drained, rinsed
• 4 cups cooked wild rice
• Fresh chopped parsley, for garnish

Preparación

1. 1

   Preheat an oven to 400 degrees. Line a baking sheet with foil and spray with non-stick cooking spray.Place cauliflower florets on a baking sheet and drizzle tops with 1 tbsp olive oil, salt and pepper. Roast the cauliflower for about 15 minutes or until golden brown. Remove from oven and set aside.While the cauliflower cooks, preheat a skillet to medium high heat. Add the remaining tbsp of olive oil to the skillet along with onion, garlic, ginger, salt, and pepper. Stir to combine and cook for a few minutes.Next, stir in the garam masala, curry powder, turmeric, and cayenne. Let it cook for a minute.Add in the tomato paste and coconut milk. Keep stirring until everything is well combined. Reduce the heat to medium low. You want the sauce to thicken a little.Next, stir in the sour cream, butter, chickpeas, and reserved roasted cauliflower. Toss everything together.To serve, place a cup of rice into a bowl and top with butter cauliflower. Garnish with fresh parsley.