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Curried Roasted Cauliflower – paleo recipe
Stav Kogan

Curried Roasted Cauliflower

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Servings: 4 servings
Calories: 262
Ingredients Method Nutrition

Ingredients
  

  • 1 large head cauliflower (approx. 24 oz / 680g), trimmed and cut into small florets
  • 1 cup (8 fl oz / 240g) coconut milk
  • 2 tbsp (1 oz / 28g) chopped fresh ginger root
  • 2 tbsp (1 oz / 28g) chopped onion
  • 1 tbsp (0.5 fl oz / 14g) extra virgin olive oil
  • 2 tbsp (1 oz / 28g) coconut oil
  • 1 tsp (0.17 oz / 5g) minced garlic
  • 0.25 tsp (0.02 oz / 0.5g) mustard seeds
  • 0.25 tsp (0.02 oz / 0.5g) ground cardamom
  • 0.25 tsp (0.02 oz / 0.5g) ground cumin
  • 0.25 tsp (0.02 oz / 0.5g) turmeric
  • 1 tbsp (0.25 oz / 7g) curry powder
  • Use Full-Fat Canned Coconut Milk: For the richest flavor and a creamy coating that clings perfectly to the florets, opt for canned full-fat coconut milk rather than the watered-down carton variety.
  • Space It Out: When transferring to the baking pan, make sure the florets are spread in a single layer without overcrowding so the edges can caramelize and roast rather than steam.

Method
 

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Nutrition

Calories: 262kcalCarbohydrates: 13.5gProtein: 5gFat: 23g

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