Crispy Cauliflower Curry (Print Version)
# Ingredients:
→ Seasoning for cauliflower
01 -
1 tablespoon avocado oil
02 -
1/2 teaspoon of maple syrup (optional)
03 -
A big cauliflower head, chopped into small florets with stems and core discarded
04 -
1 tablespoon curry powder or shawarma spice mix
05 -
1 teaspoon sea salt
→ For frying
06 -
1 to 2 tablespoons avocado oil
→ Toppings (optional)
07 -
Toasted almond slivers
08 -
Drizzle of fresh tahini
09 -
Chopped cilantro leaves
# Instructions:
01 -
Turn on your oven to 450°F (232°C). Grab a large skillet with a rim that can go in the oven, cast iron works great.
02 -
Combine the cauliflower florets with avocado oil, salt, your chosen spices, and maple syrup if you'd like. Mix it well in a big bowl so everything's evenly covered.
03 -
Place your skillet on medium-high heat and coat its bottom with oil. Once the oil is hot, spread out the cauliflower in one layer (don't pile it up). Sauté for around 5 minutes, stirring now and then, until it has a golden sear.
04 -
Move the skillet into your heated oven. Let it bake for 10 to 15 minutes on the middle rack, stirring every 5 minutes. You're aiming for cauliflower with crispy edges and a soft bite.
05 -
Sprinkle on toppings like chopped cilantro, toasted almond slices, or a drizzle of tahini if you like. Serve it right away while it's hot and crunchy.
# Notes:
01 -
Leftovers can be kept in the fridge for up to 3-4 days, but it's best enjoyed fresh.
02 -
This doesn't freeze well.
03 -
Toast almond slices in a dry skillet over medium for about 5 minutes until they're golden.
04 -
Don't overcrowd the pan to keep the cauliflower crispy.