Cauliflower is readily available year-round, but it really peaks in the Fall. This cruciferous vegetable offers loads of health benefits; it's considered fantastic medicine for breast cancer survivors. The dish also uses nutty, delicious, and surprisingly healthy coconut oil, which raises your good cholesterol (the HDLs). And just like with the curry powder used in the recipe, a little coconut oil goes a long way — you only need one tablespoon of each. Curry cauliflower proves to be a warming side for fragrant Fall Supper, but I can't help but start snacking on it as soon as soon as it's out of the oven. Ready for a taste? Keep reading for the recipe!
Fresh Fall Side: Easy Curry Cauliflower
Cauliflower is readily available year-round, but it really peaks in the Fall.
I've always hated the end of August. The weather is inevitably gorgeous, but you can't enjoy it because you have to go back to school or work. In times like these, one shouldn't be bothered with long, complicated cooking preparations. Instead, use leftover chicken or precooked breasts from the store to throw together a quick chicken salad. To make the standby more exciting, stir in curry powder and stuff inside a pita half. This recipe is highly adaptable; use whatever dried fruit and crunchy vegetables float your fancy. Just be sure to keep things simple. 
I've developed a newfound love for bike riding. To celebrate my hobby, I'm inviting some friends to join me for an afternoon bike ride. When we arrive back at my house, we'll enjoy a leisurely mid-Summer meal on the patio. Since I'm spicing things up with a new activity, I'm serving an equally exotic Indian-inspired meal. We'll unwind with red-lentil dal and crunchy pita chips. While we savor this snack, I'll throw some marinated tandoori-style chicken drumsticks on the grill. This finger-licking-good chicken will be served at the table with a curried couscous salad with roasted vegetables, peach chutney, and cilantro yogurt. The salad and dip can be made before the bike ride. 
