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Curried Purple Cauliflower Asaparagus

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients you’ll need: Serves 4-6

1 head fresh purple cauliflower-cut into 1/2 pieces

12-15 spears of fresh asparagus-cut into 1 1/2 inch sections-hard end removed

1 shallot-sliced into thin rings

2 cloves fresh garlic-crushed and rough chopped

1/2 red bell pepper-diced into 1/4 inch pieces

2 tbsp. fresh oregano leaves-rough chopped

1/2 tsp. mild curry powder

1/2 tsp. kosher salt

1/4 tsp. fresh ground white pepper

1 tbsp. extra virgin olive oil

3 tbsp. organic fat free strained Greek yogurt-nothing added!

1/2 fresh lemon-squeezed for juice

Splash of white wine

How to prepare:

Steam asparagus and purple cauliflower for 5 minutes. Remove from heat and lightly rinse with cool water to stop the cooking process. Set aside. In a skillet over medium high heat, add olive oil. Heat the oil for 2 minutes. Add the shallots and sauté for 30 seconds. Add the garlic and red bell pepper. Sauté for 1 minute. Add the white wine. Add asparagus and purple cauliflower. Season with salt, pepper, and oregano. Reduce heat to medium.  Let the wine gently steam the vegetables for a minute. In a bare spot on the pan, add the yogurt, lemon juice, and curry powder. Slowly and gently stir the yogurt incorporating the mixture throughout the dish. Serve.

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