Cauliflower is a hearty, healthy vegetable with a host of phyto-nutrients that support detoxifying. Even if you’re not trying to detox, you’d do well to have 
several servings of cruciferous vegetables each week. This and other recipes are available in my recipe booklet, Simple and Delicious: Recipes for Vitality. And check out the directions – these meals really are simple, wholesome, and super easy to prepare.
By the way, my kids hate cauliflower, but they love this curry. Enough said.
Ingredients
1 head of cauliflower, chopped
3 potatoes, cubed into 1-inch squares
1 teaspoon salt
1 teaspoon maple syrup
1 dry red chili (optional)
1 Thai chili or Serrano chili, seeds removed, minced
3 bay leaves
1 teaspoon black pepper
1 teaspoon turmeric
1 tablespoon ginger, minced or grated
2 tomatoes, chopped
2 teaspoons cumin seeds
½ teaspoon garam masala*
*note: we are not affiliated with this retailer in any way. They have a nice, high-quality selection of hard-to-find spices, so we’re providing the link for people who may not have access to things like garam masala.
Directions
1. Preheat oven to 350
2. Place all ingredients in a shallow baking dish and mix well
3. Cover, and bake for 45 minutes
Serve over quinoa, brown rice, or alone.
Serves 4-6
