1 large cauliflower
1 tbs. coconut oil
1-cup coconut yogurt
2 cloves garlic
1 tsp. turmeric
1 tsp. cumin
1 tsp. coriander
1 tsp. ground ginger
¼ tsp. cayenne
2 tbs. lime juice
1 tsp. lime zest
¼ cup chopped cilantro
sea salt and pepper to taste
Instructions: Break cauliflower into florets, blend together marinade with yogurt, spices, garlic, salt and pepper, lime juice, and coconut oil. Toss florets in marinade and let sit in fridge for at least 2 hours. Place florets on parchment lined baking sheet and roast at 400 degrees for 25 minutes or until golden. Top with lime zest and cilantro and serve.
