Roasted Cauliflower with Cashews & Curried Dip
Ingredients
The cauliflower
-
1
medium head
cauliflower
-
1
tablespoon
flaxseed meal
-
2
cloves
garlic
-
⅓
cup
raw cashews
-
½
cup
whole-wheat panko breadcrumbs
-
1
teaspoon
onion powder
-
1
teaspoon
curry powder
-
½
teaspoon
salt
-
½
teaspoon
freshly ground black pepper
-
1
tablespoon
expeller-pressed canola oil
-
¼
cup
chopped Italian flat-leaf parsley
The dip
-
⅓
cup
olive oil mayonnaise
-
1
teaspoon
lime juice
-
¼
teaspoon
curry powder
-
1
pinch
salt
Instructions
- Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
- Remove the core and leaves from the cauliflower and break it into large florets, cutting larger florets into bite-sized pieces.
- In a bowl, mix flaxseed meal with 3 tablespoons of water.
- In a food processor, blend garlic cloves and cashews, then mix with breadcrumbs, onion powder, curry powder, salt, and pepper.
- Drizzle oil into the breadcrumb mixture while stirring.
- Coat the cauliflower with the flaxseed slurry, then mix it with the breadcrumb mixture using your hands.
- Spread the coated cauliflower evenly on the pan and bake for 20 minutes until tender and crunchy.
- Sprinkle with parsley before serving.
- For the dip, combine mayonnaise, lime juice, curry powder, and salt.
- Serve the roasted cauliflower with the dip.
Nutrition Facts (estimated)
Servings
6
Calories
162
Total fat
10g
Total carbohydrates
16g
Total protein
5g
Sodium
285mg
Cholesterol
4mg
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