I couldn’t pass up posting about this roasted cauliflower that resembles a golden turkey! The best part about it, is that it has very few steps and almost no clean up! Simple, filling, and it will feed you for days! Just dunk it, roast it, and slice it!
Ingredients for Roasted Cauliflower – Version One
- 1 tablespoon of XCT oil or vegetable oil
- 1 head of organic cauliflower
- 1½ cups plain Greek yogurt
- 1 lime, zested and juiced
- 2 tablespoons chile powder
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 teaspoon curry powder
- 2 teaspoons kosher salt or sea salt
- 1 teaspoon black pepper (optional)
Ingredients *Dairy Free Version
- 1 tablespoon of XCT oil
- 1 head of organic cauliflower
- 1 cup of culinary coconut milk – So Delicious brand (is my favorite)
- 1 lime, zested and juiced
- 2 tablespoons of chile powder
- 1 tablspoon of cumin
- 1 tablespoon garlic powder
- 1 teaspoon curry powder (optional)
- 2 teaspoon sea salt
- 1 teaspoon of black pepper (optional)
- 2 – 3 tablespoons of Ghee (clarified butter – without milk solids)
*The golden color is partially from the curry powder – if you decide to leave it out, it will still be golden brown but will lack the richness of the picture above. In the image below I left it out and decided to use Italian seasoning.
Directions for Roasted Cauliflower
1. Preheat the oven to 400°. Grease a backing sheet or Pirex dish with olive oil or XCT oil and set aside.
2. Wash and rinse the cauliflower well, then pat dry. Remove the leaves from the base of the cauliflower and cut the stem far enough back so the cauliflower is able to side flat.
3. Next, combine the yogurt or coconut milk (version 2) with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper. If you are using version 2 (non dairy), also add in your melted ghee.
4. You can choose to submerge the cauliflower in the mixture by dunking it into the bowl, or you can use a brush to paint it on. Evenly distribute the mixture over the entire surface.
5. That’s it! Now pop it in the oven on your prepared baking sheet and roast for 30 – 40 minutes. When it’s done it should be golden brown and have a light crust on the surface.
6. Allow the cauliflower to cool for 10 minutes before cutting it into pieces or wedges.
This recipe for roasted cauliflower is a fun and easy way for you to eat low carb, healthy meals without a lot of unnecessary clean up! It will last for days and it adds a little spice to boring health food.
Adria Ali
Leave a Reply