Crispy Curry Cauliflower (Print Version)
# Ingredients:
→ Cauliflower coating
01 -
One large cauliflower, broken into small pieces (discard stems and core)
02 -
1 tablespoon of avocado oil
03 -
1 teaspoon fine sea salt
04 -
1 tablespoon of curry spice or shawarma mix
05 -
1/2 teaspoon of maple syrup, optional
→ Cooking oil
06 -
1-2 tablespoons of avocado oil
→ Toppings to try
07 -
Chopped fresh cilantro
08 -
Toasted almond slivers
09 -
Tahini sauce
# Instructions:
01 -
Switch on your oven to 450°F (232°C). Grab a large, oven-safe skillet with edges—cast iron works great.
02 -
In a big bowl, mix the cauliflower pieces with oil, salt, spices of your choice, and maple syrup (if using), making sure everything gets coated evenly.
03 -
Place your skillet on medium-high heat. Add enough oil to lightly cover the bottom. Once it’s hot, lay the cauliflower in a single layer (don’t overcrowd). Stir every so often for about 5 minutes until golden and seared.
04 -
Move the skillet to the oven, placing it on the middle shelf. Let the cauliflower roast for 10-15 minutes, stirring every few minutes. It should end up golden and crispy but not too soft.
05 -
Sprinkle fresh cilantro, toasted almond slices, or drizzle tahini over the top (or all three!). It’s best enjoyed hot and crunchy.
# Notes:
01 -
For best taste, eat it fresh, but leftovers can stay in the fridge for 3-4 days.
02 -
These don’t freeze well, so avoid freezing.
03 -
For toasted almonds, simply heat them in a dry pan on medium for about 5 minutes until golden.
04 -
Don’t overcrowd the cooking pan to keep the cauliflower crunchy.