1. Before you begin making the dish, prepare the coconut curry sauce and preheat the oven to 400 degrees Fahrenheit. 00:10
2. While the sauce is simmering, in the roasting pan, toss the cauliflower florets and the brussels sprouts with the oil and salt. Roast for 15 minutes at 400 degrees Fahrenheit until partially cooked. 00:12
3. Remove the partially roasted vegetables from the oven and, while they are still hot, toss them to coat completely with the coconut curry sauce. 00:52
4. Return the vegetables and curry sauce to the oven and roast at 400 degrees Fahrenheit for an additional 15 minutes. 01:11
5. Remove from the oven, and toss again to fully coat vegetables with sauce. 01:38
What You'll Need
-Ginger Turmeric Coconut Curry Sauce (2 cups)*
-Purple cauliflower (1/4 head, cut into florets)
-White cauliflower(1/4 head, cut into florets)
-Whole brussels sprouts (6)
-Olive or mixed oil (1 tablespooon)
*For the curry sauce recipe, visit Chef Marjorie Meek-Bradley's "Ginger Turmeric Coconut Curry Sauce" tutorial located at the bottom of the page.
For more information on how to make the coconut curry sauce, please visit Chef Marjorie’s “Ginger Turmeric Coconut Curry Sauce” tutorial.
The vegetables are partially roasted before the curry sauce is added in so that they can more fully absorb the sauce. Chef Marjorie notes that if the vegetables are raw and hard the sauce can’t permeate them as well.
Roasting the vegetables allows them to caramelize, creating a slightly crispy exterior and a creamy interior that perfectly melds with the curry sauce.
Other vegetables that would work well with this preparation include root vegetables such as carrots, parsnips, and sweet potatoes.
To make this a complete meal, add in a protein such as fish, chicken, or lamb. Serve over basmati rice and voila: you have a lovely one-dish meal.