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Curry Roasted Cauliflower


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


  • 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

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