| ► Makes 4 Servings | |
| 1 cup (230 g) plain coconut milk yogurt 2 tablespoons (28 ml) lemon juice
1 tablespoon (6 g) minced fresh ginger 2 cloves of garlic, minced 1 tablespoon (6 g) minced fresh jalapeño 1 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/2 teaspoon garam masala 1/2 teaspoon sea salt Pinch of freshly ground black pepper r 2 pounds (910 g) cauliflower, cut into florets 1/4 cup (54 g) coconut oil, melted 3 tablespoons (3 g) chopped fresh cilantro |
Preheat the oven to 400°F (200°C, or gas mark 6) and line a baking sheet with parchment paper.
In a food processor or blender, purée the yogurt, lemon juice, ginger, garlic, jalapeño, turmeric, cumin, garam masala, sea salt, and pepper together until mostly smooth. In a large bowl, toss the sauce with the cauliflower florets until they are evenly coated and then spread them out over the parchment paper.
Roast the cauliflower for 20 to 25 minutes, flipping the florets halfway through as to not burn one side. Once the cauliflower is roasted and lightly browned, take the baking sheet out of the oven and brush the florets with the melted coconut oil.
Place the cauliflower in a serving bowl, sprinkle the cilantro on top, and serve along with toothpicks or a serving spoon.
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TIKKA CAULIFLOWER CHUNKS
