Serves: 2 as an entree, 4 as a side dish Time: Overnight
- 1 head of cauliflower, cut into florets
- 1 1/2 tsp. of ground cumin
- 1 1/2 tsp. of ground coriander
- 1 tsp. red pepper flakes
- 2 c. coconut milk
- 2 c. parsley
- 2 cloves garlic, roughly chopped
- 1 lemon, zested and juiced
- 2 T. olive oil
- salt and pepper to taste
Whisk together the coconut milk, cumin, coriander, and red pepper in a baking dish.
Bring a pot of salted water to a boil. Add the cauliflower and cook for 2-3 minutes, then transfer to the baking dish, stirring to coat. Marinate for at least two hours or overnight.
Preheat the oven to 375 degrees.
Drain the liquid from the cauliflower. Bake in the oven for 10-12 minutes, then turn to broil for 2-3 minutes.
Meanwhile, combine the remaining ingredients in a food processor and pulse until a loose sauce forms.
Plate the cauliflower and drizzle with the dressing.