Crispy Cauliflower
This Crispy Cauliflower is a crunchy, flavorful side that combines savory curry with sweet honey for an irresistible snack or side dish.
Equipment
- Large Mixing Bowl
- Baking Sheet
- Parchment Paper
- Oven
- Knife
- Cutting Board
Ingredients
- 1 large cauliflower head cut into florets
- 2 tablespoons olive oil
- 2 tablespoons curry powder
- 2 tablespoons honey
- 0.5 teaspoon salt
- 1 tablespoon lemon juice
- 3 tablespoons pumpkin seeds toasted
- 0.25 cup coconut yogurt
- 0.5 cup fresh cilantro chopped
Instructions
- Preheat your oven to 425°F (220°C). Wash the cauliflower thoroughly and cut it into bite-sized florets of uniform size.
- In a large mixing bowl, combine olive oil, curry powder, honey, salt, and lemon juice. Whisk until well mixed.
- Add the cauliflower florets to the marinade and toss gently to coat each piece evenly.
- Line a baking sheet with parchment paper. Spread the coated cauliflower in a single layer, avoiding overcrowding.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until golden brown and crispy.
- Remove from oven and let cool a few minutes. Sprinkle toasted pumpkin seeds and chopped cilantro on top before serving.
Notes
- To keep cauliflower crispy when reheating, warm it in the oven instead of the microwave.
- Substitute olive oil with avocado or melted coconut oil if needed.
- Add cayenne pepper or red chili flakes to the marinade for a spicy kick.