After what feels like AGES, I am catching up with things enough to be back to blogging…YAY!!
What a few weeks I’ve had! Those of you who follow me on instagram may be somewhat up to date with my weird and wonderful shenanigans over the past three weeks or so, but for those who don’t, let me do a quick recap.
I started my adventure by attending the most unbelievable three-day workshop out in the middle of nowhere, somewhere deep in the Australian countryside. It was the most magical, out-of-this-world experience I have ever had with the most amazing and inspiring creatives I’ve ever met, and I am in the process of doing a proper write-up of these blissful few days, complete with ridiculous amounts of photos. I have so much to say about this workshop that I have decided to write about it over three posts. Hopefully, I’ll have the first part ready within a week or so.
After the high of that workshop, came the seemingly endless chain of unfortunate events that made up my “vacation”. I was meant to meet up with my husband after the workshop for a short-but-much-needed relaxing holiday in the gorgeous Whitsunday Islands in Queensland. Everything that could’ve possibly went wrong did. I am not going to bore you with the pitiful details, but it was truly the most miserable holiday nightmare I have ever experienced.
One broken down ship engine, one missed flight, one epic fall, one badly injured ankle, two massive storms at sea, one horrifying panic attack mid-dive, one unfortunate pink-hued load of laundry, one semi-detached fingernail, two days worth of terrifying hollywood-action-worthy sailing, one brand new camera and lens filled with sand and several hundred wasted dollars later, here I am, safe at home in barely one piece, cradling my poor foot and starting to recover just enough to dust the drama off my exhausted body and get back into the swing of things. It’ll take me a while to shake off that intensely traumatic experience, and I feel like I need an actual vacation now, but I’ve got to say, it’s never felt so good to be home.
And, as always, when I am back home after traveling, I am craving lots and LOTS of vegetables. I tend to not eat even half as many as I normally do when I’m off on vacation, and I am completely ok with that.
My general philosophy when it comes to vegetables is “when in doubt, roast”, and it is ever more so when I want large amounts of veggies with minimum effort. Enter my Curried Roast Cauliflower with Almonds.
Cauliflower absolutely transforms when roasted, from a stinky, unappealing and bland affair to wonderfully sweet, mellow and caramelised goodness that you will not be able to stop eating. Adding a good sprinkle of your favourite curry powder gives it a gorgeous bright yellow hue, as well as a wonderful spiciness that goes so well with the blandness of the cauliflower. A good shower of toasted flaked almonds adds crunch, while a confetti of parsley adds freshness, giving you a gorgeous vegetable dish that is dead easy to make and will please even the snobbiest of cauliflower haters.
I like to eat a huge bowl of this all by itself, but you can serve it alongside just about any meat-based main (hint hint) as a wonderful veggie side-dish.
- • 1 medium head of cauliflower, cut into florets
- • 2 tsp. curry powder
- • ½ tsp. ground turmeric (optional)
- • 1 tsp. sea salt
- • 3-4 tbsp. olive oil
- • 60g (about ½ cup) flaked or slivered almonds, toasted
- • a handful of parsley leaves, roughly chopped
- Preheat oven to 220 C (390F)
- Place the cauliflower florets in a large bowl.
- Mix the curry powder, turmeric (if using), salt and olive oil in a small bowl or glass till combined, then pour over the cauliflower. Use your hands or a spoon to toss the cauliflower with the spiced oil until thoroughly mixed and relatively evenly coated.
- Spread the cauliflower in one layer onto a baking sheet lined with baking paper (use 2 baking sheets if they won't fit onto 1) and bake in the oven for 30-40 minutes, rotating the tray halfway, until the edges of the florets are golden brown and slightly caramelised. Sprinkle with the almonds and parsley and serve immediately.
