Garam Masala Roasted Cauliflower with Raisin Chutney

Garam masala is a complex spice blend that will bring virtually any dish to life. It includes cinnamon, cardamom, pepper, mace, nutmeg and cloves. We use it in both the Roasted Cauliflower and the Raisin Chutney - that's how much we love it. We hope you do too!

Serves 8

Ingredients:

For Roasted Cauliflower:

4 heads of cauliflower, cut into "steaks" (you will probably get 2-3 steaks per cauliflower; reserve smaller pieces for another dish like our Cauliflower Mash)
1/2 cup coconut oil
3 tbsp garam masala spice
salt and pepper to taste

For Raisin Chutney:

1/4 cup coconut oil
1-1/2 cups raisins
1 shallot, finely chopped
1 habanero pepper, seeded and chopped (leave in some seeds if you want the chutney to be more spicy)
1 clove garlic, grated
1 tsp ginger, grated
1 tbsp garam masala
2 tbsp coconut aminos
juice of 1 lime
water for thinning out if too thick

For Plating:

2 packages or bunches of arugula

Instructions:

Make the Chutney:

Add coconut oil to small saucepan over medium heat
Add shallots and cook until translucent
Add garlic and ginger. Sauté until you can smell the aromas, about 30-60 seconds
Add habanero pepper, raisins and garam masala, and allow raisins to caramelize, about 1 minute, constantly stirring
Add coconut aminos and lime juice. Simmer for about 1 minute. If too thick add a little water
Remove from heat, and set aside (can be made ahead and refrigerated but you may need to add a little water to thin it out)

Roast the Cauliflower:

Preheat oven to 400 degrees
Mix garam masala with coconut oil and baste cauliflower "steaks" on all sides with a pastry brush
Season with salt and pepper on all sides
Roast for 20 minutes, flip and roast another 15-20 minutes until you can easily pierce the cauliflower with a sharp knife

Plate the Dishes: