Certain vegetables go through phases of social media popularity, which sometimes borders on obsession. Cauliflower had its 15 minutes of fame about a year ago, when it became trendy in foodie circles to substitute your rice for ‘cauli-rice’, or make a bowl of ‘cauli-oats’ for breakfast. I’m not mocking either of these trends – hello, I put courgette in my oats every morning and I frickin’ LOVE it. I don’t judge foodie preferences or trends (only the truly ridiculous ones). I tried cauli-rice a few times, and I did like it, but I didn’t LOVE it. I never made cauli-oats to be honest. However, one cauli-trend I LOVE is roasted cauliflower ‘wings.’ Roasted vegetables in general are such a delicious way to get some of your 10 a day in, especially since you can vary the spices or herbs you roast them in, so you’ve always got a variety of flavours to choose from.
This recipe is a spicy twist on roasted cauliflower, which my family and I love to have as a side dish for a barbeque dinner, or with our Sunday roast. Its also a great meal prep recipe, as you can pair it with a protein and carb portion for a macro and micro-happy meal! So if all of this sounds thumbs up to you, read on, I hope you like this recipe!
- 3 tbsp coconut oil
- 1/2 tsp sweet paprika
- 1/2 tsp ground cumin
- 1 tsp ground turmeric
- 1 tbsp mild curry powder
- 1/2 large head of cauliflower
- 2 handfuls of fresh spinach leaves, washed
- Pinch of sea salt and ground black pepper
- 1 lemon, cut into small wedges
- Pre-heat the oven to 200C (fan oven).
- While heating the oven, roughly chop the cauliflower into chunky florets, and place into a large bowl.
- Add the spices to a small bowl and give them a quick stir to combine.
- When the oven is ready, melt the coconut oil in a bowl in the microwave (usually takes about 1 minute).
- Cover the cauliflower chunks in coconut oil, and stir with a spoon so the florets are coated evenly.
- Tip the spices over the cauliflower and stir again to coat the florets evenly.
- Add the cauliflower to the roasting tray, and place in the oven for approximately 25-30 minutes, until the cauliflower florets are a browned and a little charred at the edges.
- Remove from the oven, add the spinach leaves and stir it all again in the tray.
- Serve with a lemon wedge to squeeze on top!
Enjoy guys! This is a gorgeous side dish to have in your back pocket for the summer – my family and I love having it with a barbeque! Tag me if you try it out – @theirishbalance on Instagram or Twitter!
Ciara 🙂 x