TIKKA CAULIFLOWER CHUNKS
SERVES 4 PORTIONS
1 cup (230 g) plain coconut milk yogurt
2 tbsp. (28 ml) lemon juice
1 tbsp. (6 g) minced fresh ginger
2 cloves of garlic, minced
1 tbsp. (6 g) minced fresh jalapeño
1 tsp. ground turmeric
1/2 tsp. ground cumin
1/2 tsp. garam masala
1/2 tsp. sea salt
Pinch of freshly ground black pepper
2 lb. (910 g) cauliflower, cut into florets
1/4 cup (54 g) coconut oil, melted
3 tbsp. (3 g) chopped fresh cilantro
NUTRITIONAL VALUES
Calories: 199kcal
Fat: 15.1g (12.8g S.Fat)
Carbs: 15.8g
Protein: 4.9g
Sugar: 6g
Sodium: 330mg
METHOD
Preheat the oven to 200°C/400°F and line a baking sheet with parchment paper.
Purée the yoghurt, lemon juice, ginger, garlic, jalapeno, turmeric, cumin, garam masala, sea salt, and pepper in a food processor or blender until mostly smooth. Toss the cauliflower florets with the sauce in a large mixing bowl until evenly coated, then spread them out on the parchment paper.
Roast the cauliflower for 20 to 25 minutes, flipping the florets halfway through to prevent one side from burning. Remove the baking sheet from the oven once the cauliflower is roasted and lightly browned and brush the florets with the melted coconut oil.
Put the cauliflower in a serving bowl, top with the cilantro, and serve with toothpicks or a serving spoon.
Purée the yoghurt, lemon juice, ginger, garlic, jalapeno, turmeric, cumin, garam masala, sea salt, and pepper in a food processor or blender until mostly smooth. Toss the cauliflower florets with the sauce in a large mixing bowl until evenly coated, then spread them out on the parchment paper.
Roast the cauliflower for 20 to 25 minutes, flipping the florets halfway through to prevent one side from burning. Remove the baking sheet from the oven once the cauliflower is roasted and lightly browned and brush the florets with the melted coconut oil.
Put the cauliflower in a serving bowl, top with the cilantro, and serve with toothpicks or a serving spoon.
