This dish from the Katie’s Therapeutic Kitchen cookbook will convert anybody right into a cauliflower lover. Coconut oil provides the cruciferous vegetable a deliciously buttery crisp, whereas cooling cilantro and mint mingle with the fiery chili flakes for an herbaceous taste.
1 giant head cauliflower, damaged into florets
3 tablespoons coconut oil
2 teaspoons turmeric
1 teaspoon floor cumin
½ teaspoon salt
¼ teaspoon chili flakes
½ bunch cilantro, finely chopped
½ bunch mint, finely chopped
½ cup pomegranate seeds
¼ cup pine nuts
