MCLV Mange: Crackling Cauliflower

One of my favorite things to cook with – And eat – Is cauliflower. I munch on it raw dipped in hummus and throw it into salads, I love it spicy and savory in traditional Indian dishes, and I love “ricing” it for things like pizza and bread sticks.

This crackling cauliflower recipe is an adaptation of Eating Bird Food‘s version – It’s quick to prepare, takes under 30 minutes to cook, and is delicious. The recipe is also vegan, gluten-free, and Paleo-friendly so it’s a good dish to share with friends or family who have allergies or dietary restrictions.

Note: This dish can come out spicy. Personally, I love it with a little kick, but if you’d like to tone it down try reducing or excluding the Chili flakes/powder


{Photography by Jessica Michelle Photo}


  • 1 Head of Cauliflower {Or pre-chopped bag} – Broken up into smaller florets
  • ½ Red Onion – Diced
  • ¼ Cup Oil {I prefer coconut oil for dishes cooked at higher temperatures}
  • ½ Tablespoon Curry Powder
  • ½ Tablespoon Garam Masala
  • ½ Teaspoon Chili Flakes or ¼ Teaspoon Chili Powder
  • 1 Teaspoon Salt
  • 2 Cloves Garlic – Minced
  • 1 Tablespoon Grated Ginger
  • 1 Cup Frozen Peas


  1. Preheat oven at 400°
  2. Thaw frozen peas
  3. Combine oil & spices – Toss with cauliflower florets
  4. Pour mixture into a baking dish
  5. Roast for 20 minutes – Stir at 10 minutes
  6. After 20 minutes add peas and cook for an additional 5-10 minutes

Extra special bonus of this recipe. It’s great warm or hot. When I made this last time I meant for the leftovers to last the week but I ate the rest of it straight out of the fridge. The same day…

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:


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