Whole Roasted Spiced Cauliflower

 In Appetizers

Prep time: 10 minutes

Cook time: 30-40 minutes


  • 1 tbsp coconut oil
  • 1 head of cauliflower, trimmed at the
    base, with green leaves removed
  • 1 can full fat coconut milk
  • 1 lemon or lime, zested and juiced
  • 2 tbsp chile powder
  • 1 tbsp of cumin
  • 1 tbsp garlic powder
  • 1 tsp curry powder
  • 2 tsp sea salt
  • 1 tsp black pepper

Serving Size: Dependent upon allowed veggie amount.


Step 1: Preheat oven to 400F. Take the coconut oil and scoop it onto a baking dish. Throw it in the oven to allow it to melt.

Step 2: Take your can of coconut milk. Ideally, you want the coconut milk to solidify and separate. If using full fat coconut milk you should be able to just scoop out the thick coconut part and leave the watery behind. This gives you about a cup of thick coconut.

Step 3: In a medium bowl, combine the coconut, with the lemon/lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

Step 4: Now take your cauliflower by the head and dunk it into the bowl. Get it all slathered up in the marinade. Use your hands to make sure it’s covered thick all over.

Step 5: Place the cauliflower on the baking dish that you used to melt the coconut oil. Roast it until it is dry and lightly browned for about 30-40 minutes. A crust will form on the cauliflower from the marinade.

Step 6: Let the cauliflower cool for a few minutes before cutting into wedges and serving on a big green salad.

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