Crunchy Curry Cauliflower (Print Version)
# Ingredients:
→ Coating for the cauliflower
01 -
One big cauliflower head, broken into small florets (remove stems and tough core)
02 -
1 tablespoon of avocado or any neutral oil
03 -
A teaspoon of fine sea salt
04 -
Your choice of curry powder or shawarma spices, 1 tablespoon
05 -
A small drizzle of maple syrup, about 1/2 teaspoon (optional)
→ Oil for cooking
06 -
1 to 2 tablespoons of avocado oil or another cooking oil
→ Optional toppings
07 -
Chopped cilantro leaves
08 -
Toasted almond slivers
09 -
Creamy fresh tahini sauce
# Instructions:
01 -
Turn your oven to 450°F (232°C) and grab a large, rimmed skillet that’s oven-proof, ideally cast iron.
02 -
In a big bowl, mix the cauliflower florets with oil, salt, maple syrup (if you’re using), and your seasonings of choice. Toss everything well till the pieces are evenly coated.
03 -
Heat up your skillet on medium-high flame with enough oil to cover the bottom. Once it’s hot, add the cauliflower in a single layer (don’t overcrowd!). Cook and turn occasionally for about 5 minutes, letting them get a golden-brown sear.
04 -
Pop the skillet into the oven and roast it on the middle rack for 10-15 minutes, stirring every few minutes. You’re aiming for crispy edges, tender insides, and a nice caramelized color.
05 -
Sprinkle with some fresh chopped cilantro, toasted almonds, and/or drizzle some tahini over the top if you’d like. Serve it up fresh and hot for the best taste and crunch!
# Notes:
01 -
You can store leftovers in the fridge for up to 3-4 days, but it’s way better freshly made.
02 -
Freezing isn’t recommended for this one.
03 -
To toast your almonds, just toss them in a dry pan on medium heat and keep stirring for 5 minutes until they’re golden and fragrant.
04 -
Keep the skillet or pan from being too crowded if you want that perfect crispy cauliflower.