Curry-Spiced Cauliflower and Squash

over Zesty Ginger Rice with Lemon Cream

This simple use of sprinkled spices on cauliflower and butternut squash, which are then popped in the oven. When it comes time to serve, they’re laid out on top of jasmine rice and drizzled with lemony sour cream to make this into a true veggie delight.

Spiced Cauliflower and squash using MommaT's Original spice Mix.

INGREDIENTS

• 1 head of cauliflower (split into florets)

• 2 lemons

• 2 thumbs of ginger

• 1 large butternut squash

• 1 cup jasmine rice

• 4 tablespoons sour cream

• Olive oil

• Salt

• Pepper

• 4 tablespoons of Momma T's Original Spice Blend

HARDWARE: Zester, Medium Pot, Small Bowl

Instructions

[1] Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Cut cauliflower into ½-inch pieces. Zest lemon, then cut into quarters. Peel ginger, then mince or grate.

[2] Toss squash and cauliflower on a baking sheet with a large drizzle of olive oil, 2 tbsp Momma T's Original Powder (save the rest for step 4), salt, and pepper. Roast in oven until tender and lightly browned, 20-25 minutes.

[3] Meanwhile, heat a drizzle of olive oil in a medium pot over medium-high heat. Add ginger. Cook until fragrant, about 30 seconds. Add rice and ¾ cup water. Bring to a boil, then cover, lower heat, and reduce to a gentle simmer. Cook until tender, 12-15 minutes. Keep covered off heat.

[4] Place sour cream in a small bowl, then squeeze in juice from 1 lemon quarter. Stir in 1 TBSP water, a drizzle of olive oil, and remaining Momma T's Original Spice Blend. Season with salt.

[5] Fluff rice with a fork, then stir in lemon zest.

[6] Divide rice between plates. Top with roasted squash and cauliflower. Drizzle with cream. Serve with remaining lemon quarters for squeezing over.