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Coconut, Curry Cauliflower
Servings: 4
Preparation Time: 10 minutes
Ingredients:
- 1/2 cup full-fat coconut milk (the thicker the better)*
- 1 1/2 teaspoons (or more) curry spice blend
- 1 head of cauliflower, cut into pieces
- sea salt, to taste
Directions:
Preheat oven to 425 degrees F.
Whisk together the coconut milk and curry powder in a bowl.
Place 1/3 of the cauliflower pieces in the milk mixture and coat. Place the cauliflower onto a parchment-lined cookie sheet and repeat the process with the remaining cauliflower. Pour the remaining milk over top and sprinkle with sea salt.
Bake in preheated oven for about 25 minutes or until the cauliflower starts to brown. Serve hot.
* For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
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