My Black is NOT Cracking.

Better late than never! I present to you some MEATLESS MONDAY inspiration for Wednesday! (or Thursday, or Friday) Getting to the store these days can be a real challenge. I try to limit my outings to once each week, so of course, I went and got everything but the cauliflower! My priorities were in order. I did not forget the Pinot. Last week I forgot the orange. I must do better! So, this week, my Meatless Monday is happening on Wednesday! This recipe, created by Chef Bryant Terry promises to be good no matter what day of the week you make it! Any day you get more plants on your plate is a good day! Enjoy!

Panko Crusted Cauliflower with Coconut Curry

3 tablespoons coconut oil

1 teaspoon yellow mustard seeds

1 cup finely diced yellow onion

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

1 1/2 teaspoons garam masala *Recipe Below

1 teaspoon chili powder

1/2 teaspoon turmeric

2 bay leaves

1 teaspoon kosher salt

1(14 oz) can of diced tomatoes with the juice

1(14 oz) can of unsweetened coconut milk

1 cinnamon stick

2 large heads of cauliflower, outer leaves removed, stems trimmed so they sit flat

1 1/2 teaspoons of course sea salt

1/2 cup of garlic oil plus garlic chips *Recipe Below

1 cup panko bread crumbs

3/4 cup flat parsley leaves

Cooked rice for serving.

To make the curry, warm the coconut oil in saute’ pan over medium heat.  Add mustard seed and cook until they’ve popped. (2 to 3 minutes) Add the diced onions and sauté for 5 to 7 minutes until soft. Add the garlic, ginger, garam masala, chili powder, turmeric, bay leaves and salt.  Sauté for two more minutes. Remove from heat and discard the bay leaves set aside.

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Place the tomatoes and their juices in a large bowl. With clean hands squeeze tomatoes to break into smaller pieces. Transfer them to the pan with the onion.  Add the coconut milk. Fill the coconut milk can 1/4 full with water to get any leftover coconut milk from the can.  Add this to the pan along with the cinnamon stick (remove cinnamon stick after five minutes) and simmer until the sauce is thickened.  (About 20 minutes)

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To make the cauliflower, line baking sheet with parchment paper.  In a large pot bring 4 quarts of water to a boil over high heat. Stand and slice cauliflower using a sharp knife into thick slices. Save the small pieces that break off for another use. Add a teaspoon of salt to the boiling water. Using tongs gently lower cauliflower slices in water, cover and cook for 2 1/2 minutes.  Gently transfer slices to a colander to drain.

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Transfer your drained cauliflower slices to a baking sheet and brush with 1/4 of garlic oil coating them on both sides. Roast for about 25 minutes until browned.  While the cauliflower is roasting, in a food processor combine panko, parsley and a 1/2 teaspoon of salt. Process to blend it. Transfer the mixture to a small bowl and pour in the remaining garlic oil.

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Remove the baking sheet from the oven and spoon an even coating of the panko mixture over each slice of cauliflower. Set the oven to broil. Return the baking sheet to the oven and broil until the panko mixture of starts to bubble and Brown.

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To serve, ladle the curry into shallow bowls and place a cauliflower slice in each bowl. Garnish with parsley and serve with rice.

Preparing this tonight! Will let you know how it turns out!

Happy & Healthy Eating!

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*GARAM MASALA is sold in most grocery stores, but you can also make it by combining:

1 tablespoon of toasted cumin seeds

1 1/2 teaspoons of coriander seeds also toasted

1 1/2 teaspoons ground cardamom

1 1/2 teaspoons freshly ground black pepper

1 teaspoon of ground cinnamon

1/2 teaspoon of ground cloves

1/2 teaspoon of freshly grated nutmeg

Much easier to buy!

To make *GARLIC OIL

3/4 cup of olive oil

16 cloves of thinly sliced

Warm oil over low heat, add the garlic and cook stirring occasionally until crispy and golden brown. (About 8 to 10 minutes) Strain the oil and save the garlic chips for garnish. The oil will last in the refrigerator in a container for at least one week.