Vegan Anti-inflammatory Roasted Cauliflower Nuggets
Servings
3 as a side
Cook Time
40 minutes
Servings
3 as a side
Cook Time
40 minutes
Ingredients
Ingredients
  • 1large cauliflower(650g)
  • 2tsp curry powder(I like Waitrose Organic Curry Powder)
  • 1tbsp grated fresh ginger
  • 1tsp coconut aminos
  • Small pinch of cyenne pepper
  • 1/4tsp paprika
  • Good pinch of Pink Himalayan(or to taste)
  • Good pinch cracked black pepper
  • 3tbsp melted turmeric coconut oil(I like Coconut Merchant)
  • or extra virgin coconut oil or olive oil
  • 1tbsp coconut milk (optional)
To Serve
  • Pinchof chilli flakes (optional)
Instructions
  1. Preheat the oven to 180C fan assisted (200C / 400F.)
  2. Remove the stalk and leaves from the cauliflower and break into florets. Place on a baking tray.
  3. Mix the oil, curry powder, ginger, spices and seasoning together in a small bowl. Option to add 1 tbsp of full fat coconut milk to make it extra creamy.
  4. Pour the curry marinade over the cauliflower and toss well. Roast in the oven for 35 – 40 minutes until golden and slightly crisp. Option to serve with a sprinkle of chilli flakes if you like it spicy!