You all know by now that I LOVE supporting local – local produce, local products, local people – you name it! It makes me feel a sense of community and I also get to know many of these folks on a personal level. I especially love local creative food products like Trade St. Jam Co! Our story is sweet – we met while I was working at Condé Nast, fell in love, and now support each other foodie endeavors! In this case, Trade St Jam Co creates deliciously unique jams with all local ingredients, and I take those jams and make some funky Chef Pri recipes! Ashley – you is a bomb-ass cook, entrepreneur and all around cool person, has created a new flavor – Spicy Vanilla Kiwi! I decided to make something equally unique, and obviously with a little Indian twist? Behold – Roasted Cauliflower with Spicy Kiwi Glaze. Perfect for these hot summer nights where you don’t want to slave in front of a stove all evening.

Roasted Cauliflower with Spicy Kiwi Glaze:

• 1 medium size cauliflower – cleaned, dried, cut into florets
• 5 garlic cloves – cloves separated, but skins left on
• 1 tsp turmeric
• salt
• ground black pepper
• olive oil

Spicy Kiwi Glaze:

• 6 oz (about half the jar) of Trade St Jam Co. Spicy Vanilla Kiwi Jam
• 2 green chilies (I used Indian green chilies) – rough chopped
• 1/3 cup water
• 1/2 tsp apple cider vinegar
• salt

Garnishing:

• 1 tbsp cilantro – roughly chopped
• 1 tbsp fresh mint – roughly chopped
• 1 tbsp sweet basil – roughly chopped

1. Preheat oven 425 degrees.

2. Place cauliflower florets on the baking sheet. Add garlic, sprinkle on seasonings. Drizzle with about 1 tbsp olive oil. Toss until completely coated well and spread evenly on baking sheet.

Bake for about 20-25, flipping once. Cauliflower should be charred and fork tender.

3. While the cauli is baking, place the jam ingredients in a pot, stir and place over medium flame.

Once it comes to a boil, reduce the flame to a simmer and allow to cook for about 5-8 mins until slightly reduced.

4. Remove jam from stove and remove the green chilies (if you wish). And either using hand blender or regular blender, blend the jam into a smooth puree. This next step is optional – using a fine mesh sieve, strain the puree through the sieve into the pot to only reserve the smooth parts of the puree. Discard rest. Place back on stove and bring to a boil and turn flame off.

5. Once you’ve removed the cauli after it’s cooked, add about half the Kiwi Glaze to the cauliflower and toss to coat. Toss the chopped together and then garnish on top of cauliflower. Serve with rice or naan or eat on its own!