Some time back in January I bought a jar of unrefined coconut oil to restock our pantry. Little did I know this small investment was to be the catalyst for a month long marathon of coconut everything.
Unlike what I had been using previously, this unrefined coconut oil is intensely coco-nutty. It has unlocked what can best be described as a ‘coconut tooth’ and I consequently can’t get enough. Big flakes of toasted coconut in my oatmeal for breakfast, coconut greek yogurt for a snack (I’ve tried them all and I’ve got to hand it to Trader Joe’s for getting it right with their whole milk coconut cream greek yogurt), and anything and everything cooked in my beloved unrefined coconut oil. I am coo coo for coconut.
Using my coconut oil in this roasted cauliflower dish was inevitable. Adding coconut flakes to it was natural. Chickpeas help boost the dish making it a complete and satisfying vegetarian meal.
I start by melting the oil and adding my spice mixture. All of my ingredients get laid out on a sheet pan then I pour my oil mixture over everything and toss until it’s combined. Everything gets roasted together until the coconut is nice and toasty and the cauliflower is starting to turn brown around the edges. This dish is wholly satisfying and a great way to get those healthy fats in.
This dish is easy. And at this point, I’m loving easy. Our winter has been filled with amazing travels. A week ago we were in sunny Florida and in another week we’ll be in Punta Cana on a company retreat, where I will probably get my fill of piña coladas. This dish is essentially 4 ingredients, 3 of which I regularly keep in my pantry so it’s perfect for those transition weeks when you don’t know when you’ll be able to get to the store. If you’re team coconut like me, you’re going to love this meal. Try it out and tell me about it in the comments below!
Roasted Cauliflower with Chickpeas and Toasted Coconut
Makes 2 servings for a meal, 4 servings as a side
- 1/2 Head of Cauliflower, chopped into florets (about 2 cups)
- 1/4 Coconut Flakes
- 1 Can (1 1/2 Cups Cooked) Chickpeas
- 1/4 Cup Coconut Oil (preferably unrefined)
- 1 Tsp Salt
- 1 Tsp Turmeric
- 1/2 Tsp Pepper
- 1/2 Tsp Cumin
Preheat the oven to 425. Spread the cauliflower, coconut flakes, and chickpeas on a sheet pan. Microwave the coconut oil in a microwave safe dish until just melted. Add the salt, turmeric, pepper, and cumin and stir to combine. Pour the oil mixture over the sheet pan and toss everything together until the ingredients are coated in the oil mixture. Roast for 20-22 minutes, keeping a careful eye on the coconut flakes after 18 minutes to ensure they don’t burn. Remove from the oven and enjoy!
