I'm taking roasted cauliflower to a whole different level! Instead of using an oil or butter to roast the cauliflower, I decided to use full fat coconut milk for the fat and for flavor. I also used Organic Buddha Shake Curry Mix from Red Ape Cinnamon company for the curry powder. To read more about Red Ape Cinnamon and enter to win a bunch of their awesome cinnamon and spices, including the curry mix I used, head over to my previous post. While you're there, check out the delicious Flourless Snickerdoodle Cookie Recipe if you haven't yet!!
Coconut Curry Cauliflower
Ingredients
- 1 head of cauliflower, cut into pieces
- 1/2 cup full fat coconut milk*
- 1 1/2 tsp or more Red Ape Cinnamon Organic Buddha Shake Curry Mix (or any curry blend)
- sea salt to taste
Instructions
- Whisk together the coconut milk and curry powder in a bowl
- Place 1/3 of the cauliflower pieces in the milk mixture and coat.
- Place the cauliflower onto a parchment lined cookie sheet and repeat the process with the remaining cauliflower. Pour the remaining milk over top and sprinkle with sea salt
- Bake at 425 for about 25 minutes or until the cauliflower starts to brown
- Serve hot
Quick notes*Use a milk that tends to be thicker so it doesn't completely run off the cauliflower. I prefer Whole Foods brand or Thai Kitchen in the red and black can.
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