roasted purple cauliflower
If you can find this variety at the store, this is a simple and tasty way to eat purple cauliflower!
Servings 2
Calories 415kcal
Ingredients
roasted cauliflower
- 1 head purple cauliflower
- 2 tablespoon avocado oil
- 2 teaspoon Thai basil finely chopped
- 1 teaspoon lime zest
- ½ a lime juiced
- 1 teaspoon unseasoned rice vinegar
- 1 teaspoon agave nectar
- 1 teaspoon minced garlic
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon sea salt
- ½ teaspoon ground cardamom
for serving
- 2 C cooked jasmine rice
- 1 green onion finely chopped
- 1 tablespoon cilantro finely chopped
- 1 tablespoon mint finely chopped
- 1 tablespoon Thai basil finely chopped
- 2 tablespoon roasted salted peanuts rough chopped
Instructions
- Preheat oven to 450°F.
- Trim the excess leaves off the head of cauliflower and cut it into medium-sized florets. Lay pieces in a cast iron pan in one even layer. You can also use a large sheet pan.
- In a small bowl mix together avocado oil, chopped Thai basil, lime zest and juice, rice vinegar, agave nectar, minced garlic, ground coriander, ginger, cardamom, and sea salt until well combined.
- Pour this marinade over the cauliflower and toss with your hands to coat well. Roast this for 20 minutes or until nicely colored. Toss the cauliflower and push it to one side of the pan. Add the cooked rice gently mixed with half the green onion to the other side. Heat this up in the oven for another 5 minutes.
- Plate the rice and cauliflower and top with remaining chopped green onion, fresh cilantro, mint, Thai basil, and peanuts.
Nutrition
Calories: 415kcal | Carbohydrates: 53g | Protein: 8g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 1211mg | Potassium: 202mg | Fiber: 3g | Sugar: 4g | Vitamin A: 238IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 1mg
