1 head of cauliflower, washed and cut into bite-sized florets
1/2 to 3/4 cup sultana (golden) raisins
1/3 cup pine nuts
Some amount of okra, washed
Apple cider vinegar
Soy sauce or Worcestershire sauce
- Preheat your oven to 350 degrees.
- Coat the cauliflower with curry powder. I found that the easiest way to do this was to put it in a Ziploc bag and shake it until everything was light orange. Be careful not to overdo the curry powder, as too much will taste bitter.
- Lay the cauliflower in an oven safe dish that you have sprayed with butter or olive oil-flavored nonstick spray.
- Sprinkle the cauliflower with a little garam masala and a little salt.
- Spray a bit more nonstick spray on the cauliflower.
- Roast the cauliflower for about 30 minutes or until fork-tender, but not overdone.
- While the cauliflower is roasting, measure out your sultanas.
- Rehydrate the sultanas in a little bit of water, seasoned with soy sauce or Worcestershire sauce, in a pot over low heat for 7-10 minutes.
- Add the sultanas and some of the juice to a large bowl.
- Lightly toast the pine nuts by putting them into an ungreased pan over medium heat until they slightly brown, but are not burned. Be careful because burning can happen quickly.
- Slice the okra into very thin disks.
- Place the okra on a cookie sheet and spray on some nonstick spray. Lightly salt and pepper the okra.
- Once the cauliflower is done, turn the oven up to 400 degrees and insert the okra.
- Check on the okra every 5 minutes until you are pleased with the level of crispness.
- Add the cauliflower and pine nuts to the big bowl, and stir to combine.
- While the okra is cooking, combine a little big of the vinegar, curry powder, garam masala, and Splenda to create a vinaigrette.
- Remove the okra from the oven and add it to your bowl of deliciousness.
- Toss the vinaigrette with the dish. Ta-da!
This dish has a lot of steps, but not a lot of ingredients. Very budget-friendly and yummy! The vinaigrette is sort of optional, but I added it to keep the dish from being so dry. If you don't need juiciness, you could probably skip it and I believe the dish would taste the same.