Roasted Curried Cauliflower, Sweet Potato, & Kimchee

DSCN4658-LR4 Kimchee???  Another overly priced exotic ingredient only available in a specialty food store?  Well actually, this one is very affordable and stocked at Meijers in the vegetable section with the tofu and bean sprouts.  It is a mixture of cabbage, red pepper, garlic, onion, and ginger and oh so very tasty.  You could add kimchee to a bowl of grass and make it edible and delicious.  It’s just that good.  This is another simple way to add convenience and seasoning to your meals without spending hours in the kitchen.  I use it all the time.  I even piled some on Michael’s lunch sandwich today and he was a happy hubby!   You may want to PIN this recipe for the upcoming holidays as it serves well as a side dish.  I served it for dinner with a scoop of sloppy joe lentils on Sunday night and we were very satisfied (a NO carb dinner).  Possible modifications: Try greek yogurt as an alternative to mayonnaise,  pumpkin seeds for walnuts, or double up on the sweet potato if that is your thing.  Get roasting friends!




Roasted Curried Cauliflower, Sweet Potato, & Kimchee
  • 1 head cauliflower, chopped into small florets
  • 1 medium sweet potato, chopped small
  • 3-4 tablespoons olive oil
  • 1-2 tablespoons curry powder
  • 1 teaspoon salt
  • 3 tablespoons organic mayonnaise or Greek yogurt
  • 3-4 tablespoons Mild Kimchee (available in produce section at Meijers)
  • 2 tablespoons walnuts, toasted and chopped
  • 1 lime
  1. Breathe deep, bless your kitchen, and this beautiful food.
  2. Preheat oven to 425 degrees
  3. On a large roasting pan, spread the cauliflower and sweet potato. Drizzle generously with olive oil and sprinkle with curry powder and salt. Roast for 30 minutes or until vegetables are fork tender.
  4. Transfer the roasted veggies to a large skillet. Add kimchee, mayo (or yogurt), and warm briefly over medium heat. Finish with the walnuts, more olive oil, curry powder, and lime juice.


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