2 cups cauliflower florets
1 tbsp avocado oil, coconut oil or grapeseed oil
1 tsp turmeric
1/2 tsp coriander
1/2 tsp freshly grated ginger or dried ginger
1 clove roasted garlic, chopped (see recipe below) or fresh garlic
1/4 tsp crushed red pepper flakes
2 tbsp fresh lemon juice
2 tbsp unsweetened coconut chips
4 sprigs Fresh cilantro (optional)
Preheat oven to 350 degrees Fahrenheit.
Line a medium baking sheet with foil. Combine all ingredients but coconut chips in a large bowl and mix. Spread evenly on baking sheet. Bake for 20-25 minutes.
If using stove top, heat oil over medium. Add garlic and sauté for 1 minute. Add remaining ingredients. Cook over medium low for about 10 minutes until cauliflower is soft but slightly firm to touch.
In a small sauté pan, toast coconut with 1 tsp coconut oil for about 2-3 minutes until slightly brown. Top over cauliflower and serve.
Garnish with cilantro
Enjoy over rice or quinoa. Add chickpeas or lentils for a meatless meal!