Leaves We Love to Eat
Stave off foliage fatigue by cooking the edible leaves of many common veggies.
The color of this aromatic side dish adds a festive touch to your holiday menu.
Ingredients
SERVINGS: 6-8 Serving(s)
- 1 large cauliflower
- 1 tablespoon coconut oil
- 1 cup coconut milk yogurt
- 2 cloves garlic
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon ground ginger
- 1/4 teaspoon cayenne
- Sea salt and pepper to taste
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1/4 cup chopped cilantro
Instructions
Break cauliflower into small florets. To make marinade, blend together coconut oil, yogurt, garlic, spices, salt, pepper and lime juice. Toss florets in marinade and refrigerate for at least 2 hours. Place florets on parchment-lined baking sheet and roast at 400° for 25 minutes or until golden. Top with lime zest and cilantro and serve.
RELATED STORIES
