Talking to our friend chef Libby in Austin a couple of days ago she shared this recipe, saying they’d been working hard lately on an Indian-themed catering project coming up this week.
Her client is a home health advocacy group there in town, and they wanted a very healthy-food focused menu served, though with a decidedly Indian focus. This Spicy Baked Popcorn Cauliflower was one that made the final cut, modeled after something Libby saw in the Tasting Table feed a few months back.
She (and we) is(are) enamored with spicy foods, and she worked the source recipe around the edges a bit, tweaking the spices, adding coriander (a mainstay in traditional Indian cooking), and said you really need to spread the cauliflower florets out on the baking sheets to allow them to fully crisp in the hot oven.
I put this together last weekend to serve alongside a grilled ribeye and it was outrageously good, and smelled delightful roasting in the oven.
1 large head cauliflower cut into florets
3-4 tbsp coconut oil or ghee, melted
1 tbsp garam masala
1 and 1/2 tsp ground cumin
1 and 1/2 tsp ground ginger
1 and 1/2 tsp turmeric
1/2 tsp ground coriander
1/2 tsp good salt
1/2 tsp fresh ground pepper
2-4 tbsp fresh chopped cilantro or parsley
Preheat your trusty oven to 350 and parchment line two baking sheets.
Prep the cauliflower and place in a large bowl, drizzle with the melted fat, then sprinkle the spices over. Stir to mix well (use your hands!).
Divide evenly between the two parchment-lined baking sheets, make sure the pieces aren’t touching or they won’t crisp as well. Bake for 33-38 minutes until beginning to caramelize on some edges and they’re crispy; they should be a wonderful golden brown.
Enjoy.
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