Crunchy Spiced Baked Cauliflower (Print Version)
# Ingredients:
→ Cauliflower mix
01 -
Big cauliflower head, broken into small florets (trim away stems and middle)
02 -
1 tablespoon avocado oil
03 -
1 teaspoon sea salt
04 -
1 tablespoon curry powder or shawarma spice mix
05 -
1/2 teaspoon maple syrup (skip if you want)
→ For the pan
06 -
1-2 tablespoons avocado oil
→ Fancy toppings
07 -
Chopped cilantro
08 -
Toasted almond slices
09 -
Fresh tahini sauce
# Instructions:
01 -
Turn your oven to 450°F (232°C) and find a big oven-safe pan with edges, cast iron works best.
02 -
Dump cauliflower into a big bowl and add oil, salt, spices, and maple syrup if you're using it. Toss everything until the florets are coated all over.
03 -
Put enough oil in your pan to cover the bottom and heat it up. When it's hot, spread cauliflower in one layer without crowding. Cook about 5 minutes, stirring now and then, until you see golden spots forming.
04 -
Put the whole pan in your hot oven on the middle shelf. Let it cook 10-15 minutes, but stir it every 5 minutes. You want golden brown bits and edges that are crispy but still a bit firm inside.
05 -
Sprinkle with cilantro, toasted almonds, or drizzle tahini on top if you want. Eat it right away while it's still hot and crunchy.
# Notes:
01 -
You can keep leftovers in the fridge for 3-4 days but they won't be as crunchy
02 -
Don't try freezing this dish
03 -
For toasty almonds, just heat them in a dry skillet for about 5 minutes till they turn golden
04 -
Make sure not to crowd too many florets in the pan or they'll steam instead of getting crispy