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.)

Kate from Highlands Ranch, CO, just won $50 for this recipe and photo! Submit yours here.

“Notato” Pancakes

Servings: 4
Preparation Time: 15 minutes

Ingredients:

• 1 large head of cauliflower, chopped and steamed
• 1–2 tablespoons fresh chives, minced
• 2 eggs
• 1/2 teaspoons garlic powder
• salt and pepper to taste
• 1–2 tablespoons coconut oil for frying

Directions:

Pat dry the steamed cauliflower to remove as much moisture as possible.

In a food processor, pulse the cauliflower into tiny pieces. Do not puree it!

In a mixing bowl, whisk the eggs, add the cauliflower, chives, garlic, salt, and pepper, and stir until combined.

Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Once the oil is hot, spoon the mixture into the pan and press down into a pancake shape. Cook until brown and pancake is holding together enough to flip and brown the other side. You may need to add more oil to the pan for the second batch of pancakes.

If your batter seems too runny, add a bit of coconut flour if you’d like. I prefer these to be flourless!

Recipe and photo submitted by Kate, Highlands Ranch, CO.

Submit your recipe here!