Crispy Cauliflower
See what all the fuss is about when you take the these white trees and turn them into something monumental—Crispy Cauliflower is the side dish you've been waiting for.
Servings 4
Calories 191kcal
Ingredients
- 1 Large Cauliflower head cut into florets
- 2 Tbsp Olive oil
- 2 Tbsp Curry powder I used butter chicken
- 2 Tbsp Honey
- ½ tsp Salt
- 1 Tbsp Lemon juice
- 3 Tbsp Pumpkin Seeds toasted
- ¼ cups Coconut Yogurt
- ½ cup Fresh Cilantro
Instructions
- Preheat the oven to 400°F. Place the cauliflower into a bowl and add the olive oil, curry powder, honey, salt, and lemon juice. Mix so that the cauliflower is well coated.
- Spread the cauliflower out on a baking pan. Bake for 20 minutes until the cauliflower is golden brown.
- Cover the cauliflower with yogurt, toasted pumpkin seeds and cilantro leaves.
Notes
- Adjust the curry level or add red pepper flakes if you like a little heat.
- If your taste buds are having trouble distinguishing the lemon, add the juice just before serving. Lemon can lose its flavor when exposed to high heat.
- Toast the pumpkin seeds in a dry pan. They burn quickly so keep an eye on them.
Nutrition
Calories: 191kcal | Carbohydrates: 20g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 0.3mg | Sodium: 349mg | Potassium: 596mg | Fiber: 4g | Sugar: 13g | Vitamin A: 167IU | Vitamin C: 72mg | Calcium: 82mg | Iron: 2mg