July 22, 2020
Roasted cauliflower is one of my favorite things to eat. This time of year I like to coat it lightly with coconut oil, turmeric and coriander and roast it until it is nice and crispy. I serve it with greek yogurt, fresh mint, chopped almonds and dates. The combination of sweet, crunchy, creamy and tangy garnishes make the succulent and crisp cauliflower shine! Served hot or room temperature, this dish is easy to make and is an instant classic.
Serve as a side dish for 2-4 people
1 small head of cauliflower
1 cup greek or whole milk plain yogurt
¼ cup freshly picked mint
¼ cup chopped dates
¼ cup roasted almonds, chopped
1 tbsp turmeric
1 tssp ground coriander
3 tbsp coconut oil
Salt to taste
Preheat the oven to 425 F
Cut your cauliflower into ½” steaks and place them in a bowl, coat them with coconut oil (if it is cold, warm the oil in the oven until it melts), coriander, turmeric and salt. Lay the cauliflower in a single layer on a sheet tray and roast for 30-40 minutes, until it is deeply golden and crispy.
To plate the cauliflower, smear the yogurt over the base of the serving platter. Lay the crispy cauliflower on top of the yogurt and top with chopped almonds, dates, mint and sprinkle of flakey sea salt. Enjoy!
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