Prep Time: 15 minutes
Cook Time: 20-30 minutes
Serves: 4
Ingredients:
1 head - cauliflower, cut into florets
¼ cup - cashew or any nut butter
2 tablespoons - seasoned rice wine vinegar
2 tablespoons - coconut aminos
2 tablespoons - curry powder or cumin
¼ teaspoon - salt
Directions:
Preheat oven to 400 and line a baking sheet with parchment paper.
In a large bowl, whisk the cashew/nut butter, vinegar, coconut aminos, curry/cumin salt. Pour over the cauliflower, evenly coating the florets. Place the dressed florets on the baking sheet in one layer.
Bake for about 30-40 minutes or until golden brown. If you would like the cauliflower to be crispy, cook for another 5-10 minutes. Remove from oven and taste for salt.
Download the recipe PDF here.
