This dish from the Katie’s Healing Kitchen cookbook will convert anyone into a cauliflower lover. Coconut oil gives the cruciferous vegetable a deliciously buttery crisp, while cooling cilantro and mint mingle with the fiery chili flakes for an herbaceous flavor.
What you need:
1 large head cauliflower, broken into florets
3 tablespoons coconut oil
2 teaspoons turmeric
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon chili flakes
½ bunch cilantro, finely chopped
½ bunch mint, finely chopped
½ cup pomegranate seeds
¼ cup pine nuts
What you do:
- Preheat oven to 425 degrees. Line two baking sheets with parchment paper.
- In a large bowl, toss cauliflower, oil, turmeric, cumin, salt, and chili flakes until well coated. Evenly spread on baking sheets, making sure florets aren’t touching.
- Bake for 50 minutes, or until crispy, stirring every 20 minutes to prevent burning.
- Place cauliflower in a serving dish. Garnish with cilantro, mint, pomegranate seeds, and pine nuts. Serve warm or at room temperature.
Photo credit: Amy Angelo
Love vegan food and cooking
Get the BEST, editor-tested recipes inside every issue of