Ingredients
1 head cauliflower - cleaned and sliced into ½ inch slices
3 Tablespoons curry powder (favorite)
Neutral oil (grapeseed oil is my favorite)
1 cup jasmine rice
1 cup coconut full fat milk
1 cup cashews, toasted and chopped
Method:
Preheat oven to 350 degrees fahrenheit
Line a sheet tray with parchment paper and place in oven while it's preheating
Coat the cauliflower slices with oil with a brush
Sprinkle and rub the curry powder into the cauliflower on all surfaces
Place the cauliflower on sheet tray (CAREFUL: remember its HOT)
Bake in the oven 25-30 minutes, flipping and turning at the 15 minute mark
While cauliflower is baking, place rice, coconut milk, into a rice cooker and steam. Leave closed until ready for use
Toast cashews in a saute pan on low keeping constant attention. The oils burn very quickly… you will be able to smell the sweet nutty aroma to know they are done.
Let cool and roughly chop
Serve cooked cauliflower on top of the fluffy coconut rice and sprinkle with chopped cashews