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.

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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.

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

Lay the slices flat on a cooking tray.

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

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

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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. 

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