Recipe

Roasty Toasty Coconut Curry Cauliflower Recipe

Add Step-by-Step Photos	Maggiehc / All my dishes 2 months, 4 weeks ago This cauliflower is an easy, tasty, crunchy treat. The curry spices give off their fragrant aroma and the coconut gets crisp and sweeter when toasted on the outside of the cauliflower. Prep:5m Cook:25m Servings:4	Maggiehc
	spicy curry sweet coconut cauliflower roasted

Does this look good? Yeah! / Nope

Fans

bluewatera

lunasea

hollymayb

Ingredients

1/2 head of cauliflower (~3 cups of pieces)

1 teaspoon coconut oil

1/2 cup finely shredded unsweetened coconut flakes

1 1/2 teaspoons curry powder

1/2 teaspoon salt

a pinch of cayenne pepper, optional

1 egg white

Directions

Preheat oven to 400 degrees Fahrenheit.

Pull apart or chop cauliflower into 1 inch pieces (about the size of a large grape).

Grease or oil a baking sheet with the coconut oil (Optional: line the sheet with foil or parchment paper)

Mix together the coconut flakes, curry powder, salt, and cayenne. You can do this in a bowl or an easier way is to use a gallon sized zip-top bag.

Beat the egg white in a medium bowl just until frothy (~30 seconds).

Toss the cauliflower in the egg white until evenly coated. Place the egg white coated cauliflower in the bag or bowl with the coconut and spices. Toss again until the cauliflower is coated.

Empty the bag or bowl onto the greased baking sheet. Gently, to not dislodge too much coconut, spread the cauliflower into a single layer.

Roast for 15 minutes. Gently turn the cauliflower again leaving it in a single layer. Roast an additional 10 minutes. Check for doneness.

Remove and eat. Some of the spiced coconut will have fallen off and formed toasty clumps, serve these as a garnish on top.

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Comments

kjroxx 2 months, 4 weeks ago said:
I love cauliflower but my husband is not a fan - I bet this will convert him, it sounds delicious! Thanks, great post

bluewaterandsand 2 months, 3 weeks ago said:
Love this one!

momo_55grandma 2 months, 3 weeks ago said:
Great veggie thanks for the recipe momo

lunasea 2 months, 3 weeks ago said:
This is so delicious - I made it over the weekend and we all loved it. Thanks for the wonderful recipe, Maggie - it's a keeper in my house.

Smiles,
~Vickie

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Alterations

maggiehc 2 months, 4 weeks ago said:
The coconut oil I used in this recipe because I have it on hand and I think it improves the taste. Feel free to substitute any neutral oil or even oil spray to coat the baking sheet.

maggiehc 2 months, 4 weeks ago said:
If you can't find finely shredded unsweetened coconut you can take any unsweetened desiccated (dried) coconut flakes and make them finer in a food processor or even a blender. Be sure to use your pulse feature.

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