Roasted Curried Cauliflower

June is my birthday month and as a way to celebrate my life, health and vitality I have chosen to experiment with my diet. 

I consider this to be a good experiment. An experiment that stems from my desire to fuel my body in a cleaner manner that is rooted in simplicity. 

So...  for the entire month of June, I've decided to go vegan, gluten-free, sugar-free and clean! 

The first day was a bit rough. I was already mostly vegetarian and had vegan tendencies and tried my best to eat whole pure unprocessed foods but I wanted to see what it truly felt like to be a purist.  I got a massive headache and was grumpy because I didn't feel full. So I made some edits, incorporated more nuts and beans and I found my stride.

I must say I'm loving it so far! I've got more energy, my skin is glowing, my digestion is fantastic. 

Eating only whole, unprocessed, vegan foods has been a wonderful experience in mindfulness.

Finfing joy in simple foods I might have passed over for say...some bread and cheese has been invigorating. 

And the biggest surprise of all is the fact that I don't miss the sugar. Not at all!  (I have a notorious sweet tooth).

Experimenting with recipes has been fun as well. I love to eat and I don't agree that being healthy means giving up flavor.


Speaking of flavor, these roasted curried cauliflower wedges are absolutely spectacular! 

They're an awesome side dish for anyone and if you're going clean, green and vegan like I am, they make a hearty snack that you can prepare both in the oven and on the grill! 

And they're so easy to make. 

Here's what you'll need: 

A head of cauliflower  

1 tablespoon coconut oil

1 teaspoon Apple cider vinegar

1 tablespoon curry powder

sea salt to taste

Here's what you need to do:

Preheat your oven to 425 degrees.

Rinse your head of cauliflower, peeling off any leaves.

If the stem is long you may need to give it a slice at the base of the stalk.


Slice the cauliflower into steaks about 1 1/2" thick.

Lay the slices flat on a cooking tray.


In a small bowl combine the coconut oil, curry powder and apple cider vinegar.


Using a spoon or spatula baste both sides of your cauliflower.


Place your tray in the oven. You'll want about ten minutes per side.  (You may also use a grill, but cooking times vary so keep your eye on your cauliflower !)

You'll know the dish is ready when the edges turn a crispy brown. 

Immidiately sprinkle with sea salt and then set out to cool before serving. 


There you have it! A delicious vegan, clean, sugar and gluten free snack!