I tried this specific recipe before but lost the link, and it took every brain cell and mouse-click finger energy to refind it. I’ll link back to the original recipe because it’s not bad as far as recipe sites go: there’s not a million ads and a novella of words to scroll past to get to the actual recipe.
Ingredients
- 1 head cauliflower
- 1 tbsp cumin
- 1 tbsp garlic powder
- 2 tsp turmeric
- 2 tbsp chili powder
- 2 tsp sea salt
- 1 tbsp lime juice + 1 tsp. zest
- 1/4 cups coconut milk
- 1/2 tsp. black pepper
Directions
- Preheat the oven to 400 degrees F. Grease a small baking sheet with coconut oil.
- Trim the base of the cauliflower, removing the woody stem and green leaves.
- In a wide medium bowl, combine the coconut milk with the salt, pepper, spices, lime zest and juice.
- Holding the cauliflower by its base, dunk the cauliflower into the bowl, using your hands to coat the entire head.
- Place the cauliflower on the prepared baking sheet. Transfer to the oven and roast 40 minutes, or until exterior is dry to the touch.
- Let the cauliflower cool slightly, then slice into wedges.