Cauliflower curry

Cauliflower, a cruciferous plant, is grown from wild cabbage. It is part of edible flowers, has the refreshing taste of flower stems and is low in calories. It is rich in vitamins A, B, B2, and C and minerals phosphorus, calcium, sodium, etc. Winter is a good time to eat cauliflower.
This cauliflower curry I dug up and shared this. If you like it, try making it and see.

You will need:

cauliflower
olive oil
chickpeas
firm tofu
pepper
garlic
ginger
salt
sugar 

coriander powder
cumin seeds
curry leaves
mustard seeds
apple cider vinegar
olive oil
Madras curry powder
salt

scallions
cashews
salt

Procedure:

Preheat the oven to 220C.
Cut the cauliflower into pieces and put them in a bowl with oil, salt and pepper. Spread on the pan and bake in the oven on a baking sheet for 15-20 minutes, until the pieces start to turn golden. Remove from the oven. Place the cauliflower on one side of the pan and the drained chickpeas on the other side. Place back in the oven for another 5 minutes to reheat the chickpeas.

Dry the firm tofu slightly and cut it into bite-sized cubes. Heat the olive oil in a pan over medium-high heat. Add a generous amount of sea salt and a pinch of pepper to the oil. Add the tofu to the pan. Leave the tofu for 3-5 minutes, once it forms a crust, turn it over. After 2 minutes of cooking on the other side, add the ginger, garlic and sugar and fry for another 1-2 minutes until the tofu is coated and golden. Remove from heat.

Add the oil, apple cider vinegar, Madras curry powder, coriander powder, cumin, curry leaves, mustard seeds and salt together in a small bowl. It will be thick, almost pasty. Gently mix the chickpeas, roasted cauliflower, caramelized tofu, and dressing in a large bowl. Toss in scallions and cashews. Taste for salt and pepper.  Jasmine rice is a suitable side dish.

Properties of cauliflower from the viewpoint can be found here (Cauliflower)

Cauliflower – fresh in nature, sweet taste; tropism – spleen, the intestine.
Effects: Strengthens the spleen, and moisturizes the intestines.

Tofu–  sweet. Tonifies – qi, yin. Effects: clears heat, and eliminates toxins.

Chickpeas – neutral to slightly warm in nature, sweet taste, tropism – spleen, stomach, heart. Effects: benefits the spleen, stomach and heart.

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