Easy, nutritious, spicy and quick! If you love curry you will love this recipe that makes an excellent appetizer or side dish. You can also roll up in a gluten free wrap with some lettuce and extra raita dressing and enjoy as a sandwich. Adapted from Vegan Richa.
Ingredients:
1 medium head of cauliflower, cut into florets
4 tsp olive oil
1 tbsp lemon juice
1 tsp turmeric
1 tsp garam masala
½ tsp salt
1 tsp garlic powder
¼ tsp onion powder
½ tsp cayenne
black pepper to taste
dash of cinnamon
pinch of cloves
2 tbsp gluten free bread crumbs
coconut spray oil
Cut the cauliflower into florets and put in a large bowl. Drizzle with olive oil and lemon juice and massage into florets. Mix the spices and breadcrumbs in a small bowl. Sprinkle over cauliflower and toss well to coat. Spread in a baking sheet or large dish and spray with oil. Bake at 425 degrees for 20 minutes, lightly stir the cauliflower and bake for another 10-15 minutes at 400 degrees.
Serve with raita:
1 cup unsweetened yogurt, ½ cup chopped red onion, ¼ cup grated cucumber, 1 tbsp chopped fresh mint leaves, ¼ tsp cumin powder, pinch of cayenne, ¼ tsp salt and whisk together.
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