ABOUT THE RECIPE:
These enticing Mini-Cauliflower Bites make an excellent side dish for just about any meal. I have even used them in place of French fries to accompany a vegan burger.
Makes 4 to 6 servings
INGREDIENTS:
8 cups large cauliflower florets, or 22 to 24 baby cauliflowers, washed and trimmed
3 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
3/4 teaspoon ground turmeric
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper (see note)
Several grinds of Himalayan pink salt or sea salt
2 teaspoons vegan margarine
2 tablespoons freshly squeezed lemon juice
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line a large, rimmed baking pan with unbleached parchment paper. Put the cauliflower and olive oil into a large bowl and toss with a large spoon or clean hands to coat.
Put the cumin, turmeric, garlic powder, cayenne pepper and salt into a small bowl and stir to combine. Sprinkle the spice mixture over the cauliflower and stir to thoroughly coat the cauliflower. Transfer the cauliflower mixture to the lined pan and arrange in a single layer. Bake for 50 to 60 minutes, or until the cauliflower is soft and has developed a deep brown color around the edges.
Transfer the hot cauliflower to a large bowl and immediately add the margarine. Stir to combine. Pour the lemon juice over the top and stir to combine. Serve warm.
Chef’s Note: For a less spicy version of this recipe, use 1/16 teaspoon cayenne pepper.
Ingredients
Directions
ABOUT THE RECIPE:
These enticing Mini-Cauliflower Bites make an excellent side dish for just about any meal. I have even used them in place of French fries to accompany a vegan burger.
Makes 4 to 6 servings
INGREDIENTS:
8 cups large cauliflower florets, or 22 to 24 baby cauliflowers, washed and trimmed
3 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
3/4 teaspoon ground turmeric
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper (see note)
Several grinds of Himalayan pink salt or sea salt
2 teaspoons vegan margarine
2 tablespoons freshly squeezed lemon juice
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line a large, rimmed baking pan with unbleached parchment paper. Put the cauliflower and olive oil into a large bowl and toss with a large spoon or clean hands to coat.
Put the cumin, turmeric, garlic powder, cayenne pepper and salt into a small bowl and stir to combine. Sprinkle the spice mixture over the cauliflower and stir to thoroughly coat the cauliflower. Transfer the cauliflower mixture to the lined pan and arrange in a single layer. Bake for 50 to 60 minutes, or until the cauliflower is soft and has developed a deep brown color around the edges.
Transfer the hot cauliflower to a large bowl and immediately add the margarine. Stir to combine. Pour the lemon juice over the top and stir to combine. Serve warm.
Chef’s Note: For a less spicy version of this recipe, use 1/16 teaspoon cayenne pepper.
