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Vegan Romanesco and Cauliflower Florets Curry

Vegan Romanesco and Cauliflower Florets Curry

Ingredients

  • 1 lb.
    Monarch® Romanesco and Cauliflower Florets
  • 2 T
    Rykoff Sexton® Extra Virgin Olive Oil
  • 3 T
    Monarch Curry Powder
  • 4 oz.
    Cross Valley Farms® Diced Red Onion
  • 2 T
    Cross Valley Farms Whole Clove Garlic
  • 1 T
    Fresh Chopped Ginger
  • 14 oz.
    Monarch Garbanzo Beans
  • 14 oz.
    Monarch Crushed Tomatoes
  • 10 oz.
    Pacific Jade® Coconut Milk

Preparation

  1. Preheat oven to 350 degrees F. Cut sweet potato flatbread into 8 even rectangles. Mix cinnamon and sugar.
  2. Lightly heat flatbread in the oven for 4 minutes. Remove and toss in cinnamon-sugar mixture.
  3. Spread hazelnut spread on flatbread and place 22 marshmallows on each rectangle. Torch with flame. Stack two high and serve.

Recipe By Jason Scarborough, ASM, Columbia, SC
Serves 1