Curry Anise Cauliflower Bake

Curry Anise Cauliflower Bake

Curry Anise Cauliflower Bake

We made this recipe from the “La Dolce Vegan” cookbook for dinner late last week. The original recipe called for fennel seeds rather than star anise, but we didn’t have any of the former. We looked up possible substitutions and discovered that it was possible to use star anise instead. We crushed a star anise into smaller chunks in our mortar and pestle and subbed it in. It was delicious, but we’re not huge fans of fennel or star anise. Neither of us really adore the taste, though we do eat it sometimes. We also altered the recipe to be more on the curry side of things by increasing the amount of curry almost twice what it was, which is reflected in this recipe. The next time we make this we might skip the fennel/star anise, but I’m glad we gave it a shot as-is. We eat a lot of things that we don’t necessarily like. Not often, but sometimes. I do it on purpose because I don’t want to grow up to be one of those people who doesn’t like trying new things or just sticks with what they know and what they like. I will continue to try even the things I’m not a fan of just so I can keep myself constantly refreshing my ideas of good food.

Curry Fennel Cauliflower Bake
brown rice, enough for 2 people
3 cups cauliflower, cut into florets
1 small red onion, chopped
3 garlic cloves, minced
1 pound extra firm tofu, cubed
2 tablespoons olive oil
3-4 tablespoons curry powder
1 teaspoon garam masala
1 star anise, crushed
salt and black pepper, to taste
1/2 cup frozen peas
1/4 cup cilantro

1. In a medium pot, cook the rice as you normally would, till done.
2. Preheat the oven to 400F.
3. Meanwhile, toss the cauliflower, red onion, garlic, tofu, oil, curry, garam masala, star anise, salt and pepper together in a 9×13 inch baking dish.
4. Bake for 30 minutes, stirring every 10 to keep veggies from burning.
5. Once vegetables are tender, turn off the heat in the oven and remove the baking dish from the oven.
6. Add in the peas and cilantro, stirring to incorporate. Return to the oven for 5-7 minutes to sit.
7. Serve HOT over rice.

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