Seasoned with fresh, ripe mango, curry spices and
crushed chili, roasted and then tossed with baby greens, this is a simple but flavourful small plate for four or a meal for two.
3 cups cauliflower florets
2 cups white potato, skin on and cut in 1/2″ dice
1 cup Brussels sprouts, halved lengthwise
1 cup vidalia onion, peeled and cut in 1/4″ dice
1 1/2 cups fresh mango, pitted, peeled and chopped.
1/2t coarse sea salt
3T sesame seed butter
3T curry powder (medium hot)
1/4t dried crushed red chili (or to taste, I use 1/2t)
1T fresh garlic, crushed and minced
1t fresh ginger, grated and minced
1 cup vegetable stock
2 cups mixed baby greens
Sea salt and black (or red) pepper to taste
Optional: Replace the stock and sesame seed butter with a can of full fat coconut milk or the potatoes with sweet potatoes. Replace the sprouts with shredded green cabbage if you prefer.
Preheat the oven for 400F. Prepare the cauliflower,
potato, sprouts, and onion and add to a roasting pan or baking sheet with side, potatoes on the bottom, then onions, then sprouts, with the cauliflower last.
Puree the mango, sea salt, sesame seed butter and spices until smooth. Add the stock. Puree smooth again. Pour the mango, sesame and spice mixture evenly over the vegetables to coat.
Roast on the middle rack, stirring periodically until
everything is very lightly browned and the potatoes are fork tender. Expect about 1 hour, but ovens vary. Use the texture and colour of the ingredients as a guide. Stir more frequently toward the end to avoid sticking.
When done, remove from the oven and toss with baby greens. Let stand 2-3 minutes to wilt the greens lightly. Season to taste and serve.