Whole Curry Roasted Cauliflower

This recipe makes a firm-to-crispy cauliflower. Try parsteaming the cauliflower for 10 minutes prior to roasting for a softer texture.

1 medium cauliflower
1 cup fullfat coconut milk
1 tsp each turmeric, garam masala, sumac, cayenne pepper, paprika, coconut flour
1 tbsp ground hazelnuts (or almonds)

Preheat oven to 400’F and grease a lipped baking tray.

Remove excess leaves from cauliflower and trim stem so cauliflower sits flat.

In a bowl that will fit the cauliflower, mix together coconut milk, nut flours, and spices until well combined.

Dunk the cauliflower into the bowl and spoon the sauce all over, including the underside, leaving no florets exposed.

Bake for 20 minutes, remove from oven, spoon sauce back over cauliflower (it will run across pan).

Bake a further 15-20 minutes, spooning sauce as a golden crust forms, being careful not to knock off the existing crust.

Remove from oven when cauliflower is a golden chestnut color.

Serve warm, in wedges.