Coconut cauliflower

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Made a variation on this cauliflower recipe (my version includes mustard seeds): 


Preheat oven to 400 degrees.

Pour 1-2 Tbsp of grapeseed oil in a Silpat-lined rimmed baking sheet and add a teaspoon or two of black mustard seeds.

In a large plastic bag, mix 1 cup sweetened shredded coconut (this is all they had at the store), 3 tsp mild curry powder, 1 tsp salt, and 1/2 tsp cayenne pepper.

Separate 2-3 eggs and beat the whites till frothy. 

Cut up 1 head cauliflower and dredge it through the whites. 

Put the cauliflower in the bag and shake it up until coated with the coconut mixture.

When the oven is preheated, place the baking sheet inside for a few minutes to toast the mustard seeds, then remove it, swirl the oil and seeds around the pan, and add the cauliflower mixture. Roast for at least 1/2 hr, stirring and turning the cauliflower partway through.

I overcooked the cauliflower and hardly any coconut stayed stuck to it, but it was pretty tasty nevertheless.  


Written by orata

January 17, 2012 at 9:28 pm

Posted in Uncategorized

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