I am excited to be sharing this simple but delicious recipe with you today. I figured it was fitting since, all I need in my life this week is simple and easy!
Pia is going to visit her cousin in Oregon this week, so Pete and I were both able to come up to the Vancouver, BC area to get Coco settled as she does 10 days of prep and school before her second season of Gabby Duran starts shooting for Season 2. It is CRAZY that we are back at this, and it is really sinking in that our new normal is to be more nomadic and it’s a really interesting thing to embrace. Once we hit filming in February I will do one of my “Life Lately” updates and let you know more about how it all is shaking out for us.
In the meantime, I am just trying to keep things as simple as possible, because simple equals less complicated, and that is definitely where I am at! LOL!
So Curry Roasted Cauliflower. This is one of Coco’s favorite recipes and she will eat almost the whole thing if she doesn’t have to share. You can treat it as a side dish, or in our new plant-based lifestyle, we will sometimes serve a couple recipes like this in place of an official “entrée”. I like using coconut oil because it adds a subtle little coconut flavor and a tiny bit of sweetness, and then it is layered with the delicious dry spices of curry, cumin and garlic which brings makes it savory!
- 1 head cauliflower, cut into bite sized florets
- ¼ cup coconut oil, melted
- 1 teaspoon kosher salt
- 1 teaspoon curry powder
- ½ teaspoon ground cumin
- ½ teaspoon ground garlic powder
- Preheat the oven to 425 degrees.
- On a bare sheet-pan lay out the cauliflower and toss with the melted coconut oil to coat the cauliflower florets.
- Sprinkle the cauliflower with the salt, curry, cumin and garlic powder and toss to coat.
- Roast the cauliflower in the oven for 15 minutes and then serve hot or refrigerate for meal prep.
These recipes are so great! Thanks for sharing 🙂
Can’t wait to try the cauliflower….mmmmmmmm