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(This comes complete with a picture -- check it out)
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Roasty Toasty Coconut Curry Cauliflower
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click for photo:
http://www.bakespace.com/photos/ddfde4f91167279673340f7742303671.jpeg
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This cauliflower is an easy, tasty, crunchy treat. The curry spices give
off a fragrant aroma & coconut gets crisp & sweeter when toasted on the
outside of the cauliflower.
Makes: 4 servings
1/2 head of cauliflower (abt 3 cups of pieces)
1 tsp coconut oil
1/2 cup finely shredded unsweetened coconut flakes
1-1/2 tsp curry powder
1/2 tsp salt
a pinch of cayenne pepper (optional)
1 egg white
=3D
Preheat oven to 400 =B0 F. Pull apart or chop cauliflower into 1 "
pieces (about the size of a lg grape). Grease a baking sheet with
coconut oil (Optional: line with foil or parchment paper) Mix coconut
flakes, curry, salt & cayenne. This can be done in a bowl or use a
gallon sized zip-top bag. Beat egg white in a med bowl just until
frothy (abt 30 sec). Toss cauliflower in egg white until evenly coated.
Place cauliflower in bag or bowl with coconut / spice mix. Toss again
until cauliflower is well coated. Empty bag or bowl onto baking sheet.
Gently, to not dislodge too much coconut, spread cauliflower into a
single layer. Roast for 15 min. Gently turn cauliflower leaving it in a
single layer. Roast an additional 10 min. Check for doneness. Remove and
eat. (Some of the spiced coconut will have fallen off & formed toasty
clumps, serve these as a garnish on top.)
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