I’m not a cauliflower person, or a vegetable for a meal person for that matter. I’m a meat and potatoes kind of gal, always have been & always will be. BUT I am open to trying new things, and of course it’s Antoni’s recipe so I had to. I LOVED this recipe, it is spicy and seriously so good.
- 1 Large Head Cauliflower
- 1/4 Cup Olive Oil
- 2 TSP Ground Turmeric
- 1/4 TSP Kosher Salt
- 4 Large Dates, pitted & thinly sliced length wise
- 1/2 Cup Loosely Packed Cilantro Leaves
- 3 TBSP Roasted Salted Almonds
- 3 TBSP Finely chopped Cilantro stems
- 2 TBSP Gochujang or Sriracha
- 2 TBSP Fresh Lime Juice
- 1 TBSP Olive Oil
- 1 TSP Honey
- Pinch of Kosher Salt
Let’s Get Cooking
Preheat the oven to 425F
Remove any green leaves from the cauliflower, trim and discard the rough part of the stem.
Cut the cauli lengthwise into about 2-3in thick steak like slices. It will fall apart, BUT THAT’S OKAY!
In a small bowl whisk together oil + turmeric + salt. Place cauli on a baking sheet & drizzle with the oil mixture. Turn the cauli around to make sure it gets coated.
Bake for 25-30 min.
While the cauli is baking, whisk together the ingredients for the dressing.
Once the cauli is done, drizzle with the dressing, top with dates, cilantro leaves, & almonds.
This was a switch up from my normal meals & it was so so so good. I mean it’s Antoni’s recipe, you can never go wrong.
Made with Love,