Today I was talking to one of my professors who recently returned from India (she went through the same traveling organization that I did). Talking to her really made me want to go back. Unfortunately, that won’t be happening anytime soon 😦
HOWEVER, I have been offered the chance to go with the same traveling organization to Vietnam and Cambodia to teach.
Already, I have begun to visualize myself over there…
And then I remember I’m an adult now and need to have money stored up for when I’m graduated and possibly jobless
Ugh! I keep going back and forth on what to do. I need to consult a fortune cookie or something.
In the meanwhile, I’ve been reminding myself of India recently and had the urge to post this recipe this today (I saw cauliflower and curry powder EVERYWHERE over there!).
Indian Cauliflower Dip (Paleo)
1 head of cauliflower
2 cups carrots, chopped into 1 inch pieces
2 tbsp avocado oil
2 tsp curry powder
2 tsp cinnamon
1 tsp cumin
1 tsp salt
1/3 cup olive oil
2/3 cup vegetable broth
3 tbsp lemon juice
Garnish: dried parsley
Preheat the oven to 400 degrees. Combine cauliflower, carrots, avocado oil, curry powder, cinnamon, cumin, salt, and pepper together and toss. Transfer to a baking pan and roast in the oven (place on shelf closest to heat) for 15 minutes. Take out, stir veggies, and place back in the oven for another 15 minutes. Take out and transfer veggies to a food processor. Add in olive oil, vegetable broth, and lemon juice. Blend until desired smoothness. Transfer to a serving dish and sprinkle with parsley before serving (optional).