When your plan is to make cauliflower rice and you fail…you get my recipe for this week. So here it is. I loathe cutting up cauliflower and broccoli. It’s always such a mess. To then turn cauliflower into “rice”, which requires a food processor, which ends up being a huge mess, is really a nightmare for me. Especially during the week. No. That’s a lie. Even on the weekend it’s a nightmare.
A couple weeks ago when my dinner called for cauliflower rice, I did what any normal working human would do. I threw in the towel. Good news was I still ate cauliflower. The extra good news about this is that, despite it’s lack of dark green color which in my mind reads health food, cauliflower is actually really really good for you. It’s loaded in Vitamin C, so forget the OJ in the morning and crunch on some cauli! Just kidding…I can’t even imagine cauliflower with coffee.
Try out this recipe as a side dish or if you’re meatless, it could totally be your meal.
1 Head Cauliflower
¼ Cup Coconut Oil
2 tsp Curry Powder
Preheat your oven to 425 degrees.
Cut up your cauliflower into florets. Any size you like is fine, but the smaller they are, the more delicious curry you get.
Mix the curry powder in your liquefied coconut oil.
Toss the cauliflower in half the oil mixture and spread out on a baking sheet. Bake for 15 minutes.
In a skillet warm up the rest of the oil mixture over medium-low heat. Toss in the roasted cauliflower to coat, sprinkle with a pinch of salt and serve with fresh cilantro.
Done and done. Now get back to your Netflix.