Ingredients
- 1 medium cauliflower
- 4 teaspoons extra virgin olive oil
- 1½ teaspoons sea salt
- ⅛ cup finely shredded unsweetened coconut, lightly toasted
- ½ teaspoon lime zest
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1 tablespoon chopped parsley
- 1½ tablespoons chopped mint
- ½ teaspoon coconut sugar
- 1 medium avocado, cut in half and pit removed
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- ½ teaspoon sea salt
- 1 tablespoon rice vinegar
- 1 teaspoon chickpea miso paste
- 2 tablespoons filtered water
Preparation
Preheat oven to 375°F. Line a 12- by 18- inch baking sheet with parchment paper. Set aside.
Cut cauliflower in half from crown to stem. Cut and break cauliflower into 1-inch florets, removing thicker stem pieces. This should result in about 10 cups of cauliflower florets.
Transfer florets to medium mixing bowl. Add the olive oil and 1½ teaspoon sea salt and toss to cover. Spread evenly over prepared baking sheet.
Bake for 30 minutes, stirring after the first 15 minutes. The cauliflower is ready when it is tender, golden brown and slightly crispy on the exterior. Allow to cool for 5 minutes before plating.
For the gremolata
Toast coconut at 375°F for 3–4 minutes, watching closely so it does not burn. Add to a food processor along with lime zest, cumin, coriander, parsley, mint and coconut sugar. Pulse for 1 minute, until evenly blended. Transfer gremolata to bowl and set aside.
For avocado sauce
In food processor, combine the avocado flesh, lime juice, lime zest, sea salt, rice vinegar, chickpea miso and filtered water. Pulse for 1 minute, scraping down sides of the bowl as needed with a rubber spatula. Once the sauce is creamy and smooth, transfer it to bowl. Cover and set aside.
To serve
Smear avocado sauce decoratively over the bottom of a serving platter. Top with roasted cauliflower and garnish with a generous sprinkling of the gremolata. Serve immediately.
