Most of us love cauliflower. If you’re Paleo then you probably have come to appreciate the many things you can do with a head of cauliflower. Chop it up into florets and steam it. Puree it and make mashed “potatoes”. Use it for making a Paleo pizza crust. Throw florets in a food processor and you have “rice”.
But have you ever thought about throwing the whole damn head of cauliflower in the oven and roasting it? It’s the lazy way to cook it and it comes out so INCREDIBLY delicious.
This recipe is adapted from PureWow. I came across it when I was looking for a new cauliflower recipe. The PureWow recipe is not Paleo, so I changed a few ingredients, made it dairy free, and used bacon fat to roast it in!
Whole Roasted Spiced Cauliflower
Adapted from PureWow – Serves 6
INGREDIENTS:
- 1 Tablespoon of coconut oil or bacon fat
- 1 head of cauliflower, trimmed at the base, with green leaves removed
- 1 can of FULL fat Coconut milk (I buy this brand)
- 1 lemon or lime, zested and juiced
- 2 Tablespoons of Chile Powder
- 1 Tablespoon of Cumin
- 1 Tablespoon of Garlic Powder
- 1 Teaspoon of Curry Powder
- 2 Teaspoons of Sea Salt
- 1 Teaspoon of Black Pepper
DIRECTIONS:
- Preheat your oven to 400 degrees.
- Take the coconut oil or the bacon fat and scoop it onto a baking dish. Throw it in the oven to allow it to melt.
- Take your can of coconut milk. Ideally, you want the coconut milk to solidify and separate. If using full-fat coconut milk you should be able to just scoop out the thick coconut part and leave the watery part behind. This gives you about a cup of thick coconut.
- In a medium bowl, combine the coconut, with the lime/lemon zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
- Now take your cauliflower by the head and dunk it in the bowl. Get it all slathered up in the marinade. Use your hands to to make sure it’s covered thick all over.
- Place the cauliflower on the baking dish that you used to melt coconut oil/bacon fat on. Roast it until it is dry and lightly browned for about 30-40 minutes. A crust will form on the surface of the cauliflower from the marinade.
- Let the cauliflower cool for a few minutes before cutting in wedges and serving on a big green salad!
CLICK HERE to Pin this Recipe
