Oven-Roasted Cauliflower with Coconut-Lemongrass & Sesame Sauce

👩‍🍳 Preparation Steps

1️⃣ Roast the Cauliflower:

1. Preheat your oven to 220°C (425°F).
2. In a large bowl, toss the cauliflower florets with olive oil, turmeric, salt, and pepper until evenly coated.
3. Spread the cauliflower in a single layer on a parchment-lined baking sheet, giving each floret room to brown.
4. Roast for 20–25 minutes, or until golden brown and crispy on the edges, tender inside. For extra protein and crunch, add chickpeas or cashews to the tray during the last 10 minutes of roasting.

2️⃣ Make the Coconut-Lemongrass Sauce:

5. In a bowl, combine coconut milk, lemongrass, grated ginger, maple syrup, lime juice, and Espelette pepper (if using).
6. Let the sauce sit for 10 minutes to allow the flavors to infuse. Stir well before serving.

3️⃣ Toast the Sesame Seeds:

7. In a small, dry skillet over medium heat, toast sesame seeds for about 2 minutes until golden and fragrant. Shake the pan occasionally to avoid burning.

4️⃣ Assemble & Serve: