Here is a recipe, and a meal idea, that the side dish took the center stage and ended up being the main event that everything else just was complimenting.
This idea came to me on the grocery meat aisle, while shopping and seeing what they had and what would inspire me. I was walking with a friend and talking out loud what I could do with the fresh turkey breast that they had for a good price. To use chicken breasts or boneless pork loin instead of turkey would go great as well. Any white meat will work with the slow roasted curried coconut milk cauliflower, apples, and onions.
The idea is rather simple and didn't take a long time to get the dish into an oven, mix a salad and then just relax until the hour was up and the food was ready. And it was a great end result, I have to admit.
If you have a mandoline and are comfortable using it, it can help to cut down the prep time in case you are in a hurry.
The coconut milk mellowed out the curry type taste and just left the slow burn into the dish. If you heat up leftovers the day after all the flavors have intensified, and the burn and spiciness will be higher. I didn't consider it too high, but just so you know.
Without further ado, here is the recipe. I wish you all a great weekend! Till next time
I'm a chef and a pastry chef, and I love food. Preparing a meal for someone is a show of love; for your craft, for the ingredients, and for the ones eating.
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