Coconut Curry Cauliflower
The perfect side dish. Just add your favorite protein and serve!
Ingredients
- 1 head cauliflower, cut into florets.
- 1 can full fat coconut milk (refrigerated overnight) OR 1 cup coconut cream
- 2 tsp curry powder
- 1/2 tsp garlic powder OR 2 cloves garlic, minced
- 1/2 tsp sea salt OR salt to taste
Instructions
- Preheat oven to 400.
- If you are using the full fat canned coconut milk, open it and scoop out the fatty white part. Add it to a large bowl. You can save the remaining water to add to smoothies.
- Mix the florets with the rest of the ingredients. Stir everything until it's coated well.
- Transfer to a medium sized casserole dish .
- Bake for about 45 minutes, stopping every 15 minutes to toss the cauliflower around.
- Serve immediately or refrigerate for later.
Recipe Notes
This should last about 4-5 days in the fridge. I am sure it could be frozen as well, but I have not tried that. Enjoy!