Roasted Cauliflower, Turmeric & Coconut
This a truly wholesome, nutritious and tasty meal all in one and super easy to make, ready for dinner time!
Serves 4
Ingredients & Method
1 whole large cauliflower (remove and wash leaves and keep to one side)
Steam the cauliflower for 20 minutes, remove from pan and leave to one side.
Pre-heat oven to 185C/365F
In a hot frying pan add the following:
- 1 tsp coconut oil
- 1 tsp turmeric powder
- 1 tsp mustard seeds (doesn’t matter which variety)
- 1/2 tsp salt
- 1 small green or red chilli, de-seeded and sliced
- 2 inch fresh ginger grated or finely sliced
- If using garlic (I don’t) but you add 2 cloves, sliced alternatively add 1/2 tsp truffle oil
Sauté for 5 minutes
Add 1 can of coconut milk and mix. The mixture should be a nice creamy yellowy texture
In a large casserole dish or deep baking tin add the cauliflower in the centre
Around the side, put 4 medium potatoes (skin removed, chopped into chunky quarters)
Add 1 lemon, washed and cut into half and put in either side of cauliflower
Add the cauliflower leaves around the outside of the cauliflower (washed and roughly chopped)
Pour the creamy sauce on top of the cauliflower potatoes and leaves
Sprinkle with a little smoked paprika
Roast for 35/40 minutes
When the dish is ready to be served, with a pair of tongs, squeeze the juice and pulp of cooked lemon on the top of the cauliflower and sprinkle some fresh coriander leaves over the top, slice and serve with some nice chunky sourdough bread or green leaf salad
This is truly heaven.
Let me know if you make this and how it turned out!
