Crispy Roasted Curry Cauliflower (Print Version)
# Ingredients:
→ Cauliflower seasoning
01 -
Large head cauliflower, cut into bite-size florets (stems and core removed)
02 -
Avocado oil, 1 tablespoon
03 -
Sea salt, 1 teaspoon
04 -
Curry powder or shawarma spice blend, 1 tablespoon
05 -
Maple syrup, 1/2 teaspoon (optional)
→ For cooking
06 -
Avocado oil, 1-2 tablespoons
→ Optional garnishes
07 -
Fresh cilantro
08 -
Slivered almonds, toasted
09 -
Fresh tahini
# Instructions:
01 -
Set your oven to 450°F (232°C) and grab a large, oven-safe rimmed skillet, preferably cast iron.
02 -
In a large mixing bowl, toss the cauliflower florets with oil, salt, your choice of seasonings, and maple syrup if using, until evenly coated.
03 -
Heat your skillet over medium-high heat with just enough oil to coat the bottom. Once hot, add cauliflower in a single layer (avoid overcrowding) and sauté for about 5 minutes, stirring occasionally, until lightly seared and golden brown.
04 -
Transfer the skillet to your preheated oven and bake for 10-15 minutes on the center rack, stirring every 5 minutes. The cauliflower should end up golden brown with crispy edges and tender-crisp texture.
05 -
Top with your choice of fresh cilantro, toasted slivered almonds, and/or a drizzle of fresh tahini if desired. Best served immediately while hot and crispy.
# Notes:
01 -
Leftovers keep in the refrigerator for 3-4 days but are best enjoyed fresh
02 -
Not suitable for freezing
03 -
To toast almonds, cook in a dry pan over medium heat for about 5 minutes until golden
04 -
Avoid overcrowding the pan to ensure crispy cauliflower