Name: Curry Coconut Oil Roasted Cauliflower
Cook time: 35 min
Total time: 35 min
Yield: 3 Servings
Cuisine: Indian
Ingredients: 1 bag of cauliflower florets; 1.5 tablespoons coconut oil; 0.5 tsp salt; 0.125 tsp black pepper; 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander

Curry Coconut Oil Roasted Cauliflower cover

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Curry Coconut Oil Roasted Cauliflower

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Ingredients

Warning0 allergens identified

Curry Coconut Oil Roasted Cauliflower

Instructions

Preheat the oven to 400°F.

Line a large baking sheet with parchment paper.

Make sure the cauliflower florets are roughly 1 inch wide, and arrange them on the baking sheet.

Drizzle the cauliflower with coconut oil. Sprinkle with salt, black pepper, turmeric, cumin, and coriander.

Use a rubber spatula to toss the cauliflower until it is evenly coated in the oil and spices.

Roast on middle rack of oven, stirring halfway through the cook time, until the cauliflower is crisp-tender and slightly charred, 22-25 minutes.

Check to see that cauliflower is done. Remove from oven or add time as needed.

Serve immediately.

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Nutrition

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Tips & Tricks (5)

Dry Your Cauliflower Thoroughly 🌧️
Pat cauliflower florets completely dry with paper towels before roasting to ensure crispy edges and proper browning, as excess moisture prevents caramelization.
Toast Spices Before Mixing 🔥
Lightly toast the ground coriander, cumin, and turmeric in a dry pan for 30 seconds before combining with coconut oil to bloom their essential oils and intensify their flavors exponentially.
Coat Evenly with Coconut Oil 🥥
Melt coconut oil slightly before tossing with spices and cauliflower, ensuring every floret gets uniformly coated for consistent flavor distribution and golden-brown results.
Spread in Single Layer for Crispness 📋
Arrange cauliflower in a single layer on your baking sheet without crowding; overcrowding causes steaming instead of roasting, resulting in soft rather than crispy florets.
Finish with Fresh Garnish 🌿
Top the roasted cauliflower with fresh cilantro, lime juice, or a sprinkle of sea salt immediately after roasting to add brightness and elevate the dish from good to restaurant-quality.