Crispy Cauliflower
See what all the fuss is about when you take the these white trees and turn them into something monumental—Crispy Cauliflower is the side dish you’ve been waiting for.
Table of Contents
Was it just me or did cauliflower have a bad reputation for much of the ’80s and ’90s (and maybe into the 2000s)? As a child I couldn’t stand the stuff. It was just so… meh. Something changed, though. Suddenly, cauliflower was being roasted, it was turned into a crust, it was even a bread. It was the IT food and in the past few years, I haven’t been able to get enough.
I’ve done up this simple recipe for those of you who are just rediscovering this veggie classic. I’ve gone at length about cauliflower rice and I’ve sung its praises in other recipes, but if you just want to use it as it was perhaps originally intended—as a side—then this recipe is for you.
Is Crispy Cauliflower Healthy?
It sure is. It is a veggie chock-full of nutrients and it’s low-carb, which is why it’s made its way into so many diets that restrict the macronutrient. It’s suitable for more than just low-carb diets, though: keto (use erythritol or another keto-approved sweetener instead of honey), paleo (use maple syrup instead of honey), veggie, vegan (use agave or maple syrup), Whole30 (skip the honey).
INGREDIENTS
- 1 large head cauliflower, cut into florets
- 2 tbsp olive oil
- 2 tbsp curry powder
- 2 tbsp honey
- ½ tsp salt
- 1 tbsp lemon juice
- 3 tbsp pumpkin seeds, toasted
- ¼ cups coconut yogurt
- ½ cup fresh cilantro
INSTRUCTIONS
Mix
Preheat the oven to 400°F. Place the cauliflower into a bowl and add the olive oil, curry powder, honey, salt, and lemon juice. Mix so that the cauliflower is well coated.
Bake
Spread the cauliflower out on a baking pan. Bake for 20 minutes until the cauliflower is golden brown.
Serve
Cover the cauliflower with yogurt, toasted pumpkin seeds and cilantro leaves.
DEVOUR!
Tips & Tricks to Make Perfect Crispy Cauliflower
- To ensure uniform cooking, cut your cauliflower florets into similar-sized pieces.
- As curry powder can lose its flavor after awhile, don’t use the stuff that has been sitting in the back of your pantry for months. Use fresh.
- Adjust the curry level or add red pepper flakes and cayenne if you like a little heat.
- If your taste buds are having trouble distinguishing the lemon, add the juice just before serving. Lemon can lose its flavor when exposed to high heat.
- Toast the pumpkin seeds in a dry pan. They burn quickly so keep an eye on them.
FAQs
Nope. It’s really a matter of taste. I like all things coconut so this was a no-brainer for me. If you prefer something neutral, use plain Greek yogurt.
Sure! The flavor profile might change a bit, but that’s all part of the fun.
First, lose the leaves and stems. Then quarter them and remove the florets from the central core. They should turn out to be around the same size. If you’re short on time, frozen cauliflower will work as well.
Other Recipes That Involve Cauliflower
Cauliflower Bread: Another high-carb food that, thanks, to cauliflower, can now be enjoyed by the keto crew.
Cauliflower Pizza Crust: Pizza joints now have this as an option, so why not your kitchen?
Cilantro-Lime Cauliflower Rice: A low-carb alternative to rice but with a Mexican spin.
Buffalo Cauliflower Wings: The sauce is so good, you (probably) won’t notice you’re not eating meat.
How To Prep and Store Roasted Cauliflower
Let the cauliflower cool completely then store it in an airtight container. It should keep in the fridge for up to 4 days. When you’re ready to serve, warm it up in the oven, stovetop, or air fryer. A microwave may make the cauliflower lose its crispiness. Note that this isn’t freezer friendly.
Crispy Cauliflower
Ingredients
- 1 Large Cauliflower head cut into florets
- 2 Tbsp Olive oil
- 2 Tbsp Curry powder I used butter chicken
- 2 Tbsp Honey
- ½ tsp Salt
- 1 Tbsp Lemon juice
- 3 Tbsp Pumpkin Seeds toasted
- ¼ cups Coconut Yogurt
- ½ cup Fresh Cilantro
Instructions
- Preheat the oven to 400°F. Place the cauliflower into a bowl and add the olive oil, curry powder, honey, salt, and lemon juice. Mix so that the cauliflower is well coated.
- Spread the cauliflower out on a baking pan. Bake for 20 minutes until the cauliflower is golden brown.
- Cover the cauliflower with yogurt, toasted pumpkin seeds and cilantro leaves.
Notes
- Adjust the curry level or add red pepper flakes if you like a little heat.
- If your taste buds are having trouble distinguishing the lemon, add the juice just before serving. Lemon can lose its flavor when exposed to high heat.
- Toast the pumpkin seeds in a dry pan. They burn quickly so keep an eye on them.
Nutrition
The post Crispy Cauliflower appeared first on Food Faith Fitness.
