April 29, 2008

Roasty Toasty Coconut Curry Cauliflower

Indian curry dishes with cauliflower are a favorite of mine, but sometimes their saucy goodness isn't what I'm looking for. After my Aunt Barbie shared the Weight Watcher recipe for roasted cauliflower poppers I've tried it with a lot of different spices. This same aunt also has been generously gifting me with some amazing Penzey's Spices and one just happened to be their Maharajah Curry Powder. This coconut curry combination isn't as low calorie as the WW version but it tastes awesome! The curry spices give off their fragrant aroma and the coconut gets crisp and sweeter when toasted on the outside of the cauliflower. If you need some justification for the coconut just think of the added fiber and possible health effects from the lauric acid.

I've included an image to show you that I only whipped the egg white to a light froth before using it to coat the cauliflower. You don't need to beat them more than 30 seconds or so. The coconut oil I used in this recipe because I have it on hand and I think it improves the taste. Feel free to substitute any neutral oil or even oil spray to coat the baking sheet. The final change you may need to make is that if you can't find finely shredded unsweetened coconut you can take any unsweetened desiccated (dried) coconut flakes and make them finer in a food processor or even a blender. Enjoy the recipe!

Roasty Toasty Coconut Curry Cauliflower
This cauliflower is an easy, tasty, crunchy treat. The curry spices give off their fragrant aroma and the coconut gets crisp and sweeter when toasted on the outside of the cauliflower.
Makes 4 servings

1/2 head of cauliflower (~3 cups of pieces)
1 teaspoon coconut oil
1/2 cup finely shredded unsweetened coconut flakes
1 1/2 teaspoons curry powder
1/2 teaspoon salt
a pinch of cayenne pepper, optional
1 egg white

-Preheat oven to 400 degrees Fahrenheit.
-Pull apart or chop cauliflower into 1 inch pieces (about the size of a large grape).
-Grease a baking sheet with the coconut oil (Optional: line the sheet with foil or parchment paper)
-Mix together the coconut flakes, curry powder, salt, and cayenne. You can do this in a bowl or an easier way is to use a gallon sized zip-top bag.
-Beat the egg white in a medium bowl just until frothy (~30 seconds).
-Toss the cauliflower in the egg white until evenly coated. Place the egg white coated cauliflower in the bag or bowl with the coconut and spices. Toss again until the cauliflower is coated.
-Empty the bag or bowl onto the greased baking sheet. Gently, to not dislodge too much coconut, spread the cauliflower into a single layer.
-Roast for 15 minutes. Gently turn the cauliflower again leaving it in a single layer. Roast an additional 10 minutes. Check for doneness.
-Remove and eat. Some of the spiced coconut will have fallen off and formed toasty clumps, serve these as a garnish on top.



AYE Admin said...

You know, that is some seriously delicious looking cauliflower. I'll bet it is great!

Lidian said...

This sounds absolutely fantastic - I love roast cauliflower, and I love curry (and coconut) - definitely going to try it!

michelle @ TNS said...

ooh, i *love* roasted cauliflower. this sounds awesome, and easy! it's going on the roster.

Chiffy said...

I'm definitely going to try the cauliflower. It loogs great.

Fearless Kitchen said...

This looks fantastic as a side dish, or even as an hors d'oeuvre.

LisaRene said...

Great idea! I love Indian food but do try to avoid those dishes containing a lot of milk/cream or yogurt. This is a wonderful alternative!

Anne said...

This looks really great. I'm a sucker for anything curried.

Lisa said...

This does sound good. A excellent alternative to the sometimes overly saucy cauliflower dishes for sure.

Kevin said...

Coconut flavoured roasted cauliflower sounds great!

Parker said...

Sounds yummy, love how cauliflower absorbs flavor.

BrotherChiffonade said...

I love cauliflower . . . even RAW as a crudite with a dip.

But I must say your roasted cauliflower idea just makes me light headed.

Thanks so much for sharin this idea.

farida said...

wow, what a great recipe! never thought coconut and cauliflower could go well together,but looks like they could:)

BigBear said...

Hey! Down here in the Clearwater trailer park, we eat a LOT of cauliflower because my GF Chiffy can get it Whole Foods with her fancy new "swipe" food stamp card.

That card is SOOoo cool.

Chiifonade no longer has to worry about those stupid little coupons she used to use.

Anyway your recipe looks wonderful and Chiffy promised to make it for me as sson as we get back from our trip to Key West (I hocked my deep-sea fishing gear to take Louise to Key West, you understand).

Thanks for the great idea on how to make cauliflower tasts so GREAT!

taste memory said...

this sounds awesome w. the coconut oil, flakes + curry...I love how you combine/develop your recipes! very savory w. a challenging twist....

Jeena said...

Cauliflower and spices taste so amazing together. This looks so delicious. :-)

West Side Mike said...

WOW, califlower and coconut, that's my all time favorite!!!! Keep it up, I've gotten so many great ideas from you site

Brownies for Dinner said...

This looks delicious. I love coconut + curry. I'm going to have to try this. Thanks for the recipe :)

Dazy said...

My son has come home last week from hostel. He is a fan of Indian curry dishes, which he badly misses there.
I think this would be just perfect for him. This sounds so tasty. And would keep me busy in the kitchen, again.

SpiritedNP said...

I love Indian food and this looks worth a try BUT it is not Vegan. Eggs are an integral part of this which immediately disqualifies it. I'm trying to think up a substitute for the egg white!