Cauliflower is one of my favorite vegetables, especially in the winter. My go to is usually Roasted Cauliflower with Cranberries, but this recipe mixes up the flavor profile. The cauliflower packs a strong flavor punch, which the crema helps to cool down a little. This cauliflower is a great side dish to grilled pork or chicken.
Ingredients:
1 head cauliflower, cut into bite size florets
1/4 cup coconut oil
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup hazelnuts
1/4 cup parsley, minced
3 tablespoon mint, minced
2 tablespoons white wine vinegar
Sauce:
1/2 cup plain Greek yogurt
1 lime, juiced and zested
Preparation:
1. Preheat oven to 350 degrees. Place hazelnuts on a cookie sheet and roast for 8 minutes, until fragrant. Remove and set aside to cool. Make sure to watch them closely so they do not burn.
2. Increase the oven temperature to 400 degrees. Line a full-size cookie sheet with a silpat mat.
3. Melt the coconut oil in a small bowl in the microwave.
4. In a mixing bowl, combine the melted oil, cumin, turmeric, crushed red pepper, salt and pepper.
5. Add the cauliflower and toss to coat. Spread the cauliflower on prepared baking sheet. Roast for 20-25 minutes until golden brown and tender.
4. While cauliflower is roasting, make the creama. Mix the plain Greek yogurt, lime zest, and lime juice together. Set aside.
5. Transfer the cauliflower to a serving bowl. Add the roasted hazelnuts, herbs, and white wine vinegar. Toss to combine.
6. Drizzle with the crema.
Source: Fit Living Eats
Ingredients:
1 head cauliflower, cut into bite size florets
1/4 cup coconut oil
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup hazelnuts
1/4 cup parsley, minced
3 tablespoon mint, minced
2 tablespoons white wine vinegar
Sauce:
1/2 cup plain Greek yogurt
1 lime, juiced and zested
Preparation:
1. Preheat oven to 350 degrees. Place hazelnuts on a cookie sheet and roast for 8 minutes, until fragrant. Remove and set aside to cool. Make sure to watch them closely so they do not burn.
2. Increase the oven temperature to 400 degrees. Line a full-size cookie sheet with a silpat mat.
3. Melt the coconut oil in a small bowl in the microwave.
4. In a mixing bowl, combine the melted oil, cumin, turmeric, crushed red pepper, salt and pepper.
5. Add the cauliflower and toss to coat. Spread the cauliflower on prepared baking sheet. Roast for 20-25 minutes until golden brown and tender.
4. While cauliflower is roasting, make the creama. Mix the plain Greek yogurt, lime zest, and lime juice together. Set aside.
5. Transfer the cauliflower to a serving bowl. Add the roasted hazelnuts, herbs, and white wine vinegar. Toss to combine.
6. Drizzle with the crema.
Source: Fit Living Eats