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Mail: Better Made - Recipe Contest
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Detroit, MI 48213
Submitted Recipes
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Spicy Roasted Cauliflower with Coconut Curry Sauce
- 1 medium onion, quartered
- 1 tablespoon olive oil
- 4 cups water
- 4 cups fresh cauliflower florets
- 1 1/4 teaspoons vegetable sea salt, divided
- 1 1/4 cups ground Better Made Hot & Spicy Pork Rind crumbs
- 1 1/2 cups coconut milk
- 1 teaspoon curry powder
- Pinch black pepper
Preheat oven to 450F. Degrees. Tear off a sheet of foil wrap
larger than the onion; place onion in center of wrap & drizzle with
olive oil. Wrap onion and place in oven to roast for 15 minutes or
until onion is tender & caramelized; set aside and reduce oven
temperature to 400F. Degrees. Line a large baking sheet with parchment
or baking paper.
Meanwhile, bring four cups of water to a simmer in a large skillet or
saucepan; add the cauliflower and blanch for two minutes. Shock the
cauliflower in cold water to stop the cooking and drain well in a
colander.
Sprinkle the cauliflower with one teaspoon vegetable sea salt and pat in
the pork rind crumbs; place onto the baking sheet in a single layer.
Roast in oven for 15 minutes or until golden and crusty. While the
cauliflower roasts, prepare the coconut curry sauce by adding the onion,
along with any oil retained in the foil, coconut milk, curry power,
pepper and remaining vegetable sea salt to a blender or food processor
until smooth.
Serve cauliflower with the coconut curry sauce on the side. Makes 6 servings.
Cheryl Perry, Hertford, NC
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