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Vegan Anti-inflammatory Roasted Cauliflower Nuggets

Roasted Cauliflower, Curried cauliflower, roast cauliflower recipe, Modern Food Stories, food photography

One of my simplest recipes and yet one of my tastiest. If you love cauliflower and spices then you’ll love these Vegan Anti-inflammatory Roasted Cauliflower Nuggets. Smothered in lashings of gut healing and immune restoring spices like turmeric, black pepper, coriander, cumin and paprika. They’re a super easy side dish that really lends itself to autumn, a time when we’re starting to crave more comforting, wholesome ingredients that nurture and restore.

I love Roasted Cauliflower nuggets not only for their anti-inflammatory benefits but their simplicity. Pair with whatever protein takes your fancy. I’m also a fan of these topped on a good soup… because no soup is complete in my life without a tasty topper! I hope you enjoy them as much as I do.

Vegan Anti-inflammatory Roasted Cauliflower Nuggets
Overview
Serves:
3 as a side
Difficulty: Easy
Cooking Time: 40 minutes
Ingredients
  • 1 large cauliflower (650g)
  • 2 tsp curry powder (I like Waitrose Organic Curry Powder)
  • 1 tbsp grated fresh ginger
  • 1 tsp coconut aminos
  • Small pinch of cyenne pepper
  • 1/4 tsp paprika
  • Good pinch of Pink Himalayan (or to taste)
  • Good pinch cracked black pepper
  • 3 tbsp melted turmeric coconut oil (I like Coconut Merchant)
  • or extra virgin coconut oil or olive oil
  • 1 tbsp coconut milk (optional)
To Serve
  • Pinch of chilli flakes (optional)
Method
  • Preheat the oven to 180C fan assisted (200C / 400F.)
  • Remove the stalk and leaves from the cauliflower and break into florets. Place on a baking tray.
  • 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.
  • 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!
Print Recipe
Overview
Serves:
3 as a side
Difficulty: Easy
Cooking Time: 40 minutes
Ingredients
  • 1 large cauliflower (650g)
  • 2 tsp curry powder (I like Waitrose Organic Curry Powder)
  • 1 tbsp grated fresh ginger
  • 1 tsp coconut aminos
  • Small pinch of cyenne pepper
  • 1/4 tsp paprika
  • Good pinch of Pink Himalayan (or to taste)
  • Good pinch cracked black pepper
  • 3 tbsp melted turmeric coconut oil (I like Coconut Merchant)
  • or extra virgin coconut oil or olive oil
  • 1 tbsp coconut milk (optional)
To Serve
  • Pinch of chilli flakes (optional)
Method
  • Preheat the oven to 180C fan assisted (200C / 400F.)
  • Remove the stalk and leaves from the cauliflower and break into florets. Place on a baking tray.
  • 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.
  • 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!
Print Recipe

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