Spicy roast cauliflower in lettuce cups
For more delicious recipes buy Volume 2 here
- Serves 4–6
|1 tsp ground cinnamon|
|1/2 tbsp curry powder|
|1/3 cup melted ghee|
|1 tsp tumeric|
|1 tsp coriander seeds|
|1 pinch of dried crushed chilli flakes|
|1 tsp mustard seeds|
|1 red onion|
|freshly ground black pepper|
|1 large head cauliflower|
|1 iceberg lettuce|
|1/4 cup double cream, plain yoghurt|
|25g fresh coconut, grated and toasted|
|1/2 cup Westfalia Avocado Oil|
- Preheat oven to 210 C. Place ghee, turmeric, curry powder, cinnamon, coriander seeds, mustard seeds and chilli flakes in a bowl. Season, mix well to combine. Slice cauliflower into florets. Add florets and cut the onion into wedges to the spice mix and stir well to coat.
- Place on an oven tray; roast for 15 minutes or until crispy and cooked.
- To serve: Divide lettuce leaves and top with curried cauliflower and a dollop of yoghurt and a sprinkling of toasted coconut.