Whole Roasted Cauliflower With Indian Spices

April 29th, 2015

This quick roasted cauliflower makes a great side dish, or even the base of a hearty vegetarian entree.

Yield: 6 servings
Active Time: 10 minutes
Total Time: 1 hour


1 head organic cauliflower
1/4 cups organic coconut milk
2 teaspoons sea salt
1/2 teaspoon organic black pepper
1 tablespoon organic cumin
1 tablespoon organic garlic powder
2 teaspoons organic turmeric
2 tablespoons organic chili powder
1 tablespoon organic lime juice and zest


Preheat the oven to 400 degrees and grease a small baking sheet with coconut oil.

Trim the base of the cauliflower, removing the woody stem and green leaves.

In a wide bowl, combine the coconut milk with the salt, pepper, spices, and lime zest and juice. Holding the cauliflower by its base, dunk the cauliflower into the bowl, coating the entire head with the marinade.

Place the cauliflower on the prepared baking sheet. Transfer to oven and roast, 40 minutes, or until exterior is dry to the touch. Let the cauliflower cool, slightly, then slice into wedges.

Photo credit: Paul Delmont

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