I don’t know about you, but I find vegetables well….boring. I know I should be eating at least 50% veggies every day, but I sometimes feel like I’m forcing myself and not necessarily enjoying it. That was the motivation behind this meal – to make something that is jam-packed with vegetables that doesn’t taste like it’s mostly vegetables!
Indian food is probably my favourite thing to eat (well that and chocolate), and I always loved saag paneer. However, not being able to digest cheese well, that dish became off-limits. I wanted to recreate the saag portion but throw in some texture with some roasted cauliflower instead. I know this isn’t the prettiest food to eat, but OMG I think I could eat this every day for the rest of my life!! It’s so complex and flavourful, no one in my family (even the picky kid) realized how many veggies they were eating!
I’ve included some gut-healing, grassfed ghee in this recipe to give it that delicious authentic Indian richness, but without negative effects of regular dairy (ghee is clarified butter with the milk solids removed, suitable for most people with dairy issues like me).
First start with roasting your cauliflower. Hint: make sure you wash your cauliflower ahead of time so that it is dry when you go to roast it. Otherwise it ends up steaming itself and becoming too soft (I totally made that mistake here – but it still tasted good!).
As your cauliflower is roasting begin by melting your ghee in the biggest pot you have. Then you will saute your onions and garlic until beginning to turn golden. Add your spices and stir constantly of 1 minute until they become fragrant. Slowly add your greens 1/3-1/2 lb at a time, depending on your pot size. Stir occasionally until wilted enough that you can add more greens. Keep adding greens this way until you have the full amount in the pot.
Once they are all wilted beyond recognition, then continue to cook for an additional 5 minutes. After 5 minutes, blend mixture until completely smooth (regular or hand blender), adding your sweetener at this point (it won’t make your dish sweet but helps balance out the other flavours). Serve with roasted cauliflower and on a bed of grains or lentils of your choice.
- 8 c cauliflower, chopped into bite sized pieces (washed ahead of time and let dry)
- 2 tbsp olive oil
- 3 tsp salt, divided
- 3 tbsp ghee (ideally a grassfed version like this), plus extra for serving
- 2 medium onions, chopped
- 4 large cloves garlic, chopped
- 1 tsp mustard seed
- 1 tsp ground ginger
- 1 tsp ground coriander
- 1 tbsp ground cumin
- 1 tsp garam masala
- 1 tsp turmeric
- ½ tsp cayenne
- ½ tsp pepper
- 2 lbs greens of choice (I like the big bags of organic mixed greens from Costco)
- 3 tbsp of Lakanto or other non-gmo erythritol of choice
- optional: chipotle pepper or red pepper flakes, to taste
- Preheat oven to 375 F, using convection heat if possible.
- Arrange cauliflower florets in a large roasting dish. Toss with olive oil and 1 tsp salt. Bake, tossing every 10 minutes until beginning to turn golden (about 30-40 minutes).
- Meanwhile melt ghee on medium heat in large soup/stock pot (the bigger the better) then saute onion and garlic until beginning to turn golden.
- Add all spices (no Lakanto) and stir for 1 minute until fragrant.
- Slowly begin adding greens in about ⅓-1/2 lb at a time. Stir occasionally until greens have wilted enough to add more in. Keep doing this until all 2 lbs of greens have been added. Keep stirring occasionally until all greens have completely wilted.
- Continue to cook for an additional 5 minutes, stirring occasionally.
- Place greens mixture in blender (or use hand blender), add Lakanto, and blend until completely pureed.
- Add chipotle pepper or red pepper flakes to taste, if using, and serve with roasted cauliflower and a tsp of additional ghee stirred in. Good on it's own or served on a bed of quinoa, lentils or mung beans.