Crunchy Curry Roasted Florets (Printable Version)
# What You'll Need:
→ Cauliflower mix
01 -
Big cauliflower head, broken into small florets (no stems or core)
02 -
Avocado oil, 1 tbsp
03 -
Sea salt, 1 tsp
04 -
Curry powder or shawarma spice mix, 1 tbsp
05 -
Maple syrup, 1/2 tsp (if you want)
→ For the pan
06 -
Avocado oil, 1-2 tbsp
→ Topping ideas
07 -
Chopped cilantro
08 -
Toasted almond slivers
09 -
Fresh tahini sauce
# Preparation Steps:
01 -
Warm your oven to 450°F (232°C) and find a big oven-safe skillet with edges, cast iron works best.
02 -
Put the cauliflower chunks in a big bowl and toss with the oil, salt, spices, and maple syrup if you're using it, making sure everything's coated well.
03 -
Pour enough oil to cover the bottom of your pan and heat it up. When it's hot, spread the cauliflower out (don't pile it up) and cook for about 5 minutes, moving it around now and then until it starts to get golden.
04 -
Stick the pan in the hot oven on the middle shelf and let it cook for 10-15 minutes. Give it a stir every 5 minutes. You want gold-brown pieces with crispy bits that are still a bit firm when you bite them.
05 -
Sprinkle with cilantro, toasted almonds, or drizzle some tahini on top if you'd like. Eat it right away while it's still hot and crunchy.
# Additional Tips:
01 -
You can keep leftovers in the fridge for 3-4 days but they won't be as crispy
02 -
Don't try freezing this dish
03 -
For toasty almonds, just cook them in a dry pan for about 5 minutes till they turn golden
04 -
Make sure to spread the cauliflower out so it gets crispy all over