Crispy Curry Cauliflower (Print Version)
# Ingredients:
→ Spices for cauliflower
01 -
One big cauliflower head, broken into small florets (discard stems and core)
02 -
1 tbsp avocado oil
03 -
1 tsp sea salt
04 -
1 tbsp shawarma spices or curry powder
05 -
1/2 tsp maple syrup (optional)
→ Cooking needs
06 -
1-2 tbsp avocado oil
→ Optional toppings
07 -
Chopped fresh cilantro
08 -
Toasted almond slices
09 -
Drizzle of tahini
# Instructions:
01 -
Set your oven to 450°F (232°C). Get out a large cast-iron skillet or any oven-friendly pan with a rim.
02 -
Mix the cauliflower pieces with avocado oil, salt, spice blend, and maple syrup (if using) in a big bowl. Make sure everything is coated evenly.
03 -
Warm oil in your skillet over medium-high heat. Add a single layer of cauliflower without overcrowding. Stir once in a while for 5 minutes until they start browning.
04 -
Move the skillet to the oven's middle rack and bake for 10-15 minutes, stirring every 5 minutes. The florets should come out with a crispy edge and tender texture.
05 -
Top it off with toasted almonds, fresh cilantro, and/or a drizzle of creamy tahini. Enjoy it fresh for the best flavor and crunch.
# Notes:
01 -
Store leftovers in the fridge for up to 4 days but it's better fresh
02 -
Not good for freezing
03 -
Toast almond slices in a dry pan over medium flame for about 5 minutes until golden
04 -
Don’t crowd the skillet to get those crispy bites