Curry Coconut Roasted Cauliflower Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 1 large head cauliflower, cut into florets
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 1/4 cup coconut milk
• 1/4 cup curry powder
• 1/4 cup fresh lemon juice
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish
• 1/4 cup chopped fresh basil, for garnish

• Preheat your oven to 200°C (392°F). Pat the cauliflower florets dry with paper towels. In a small bowl, combine the minced garlic, grated ginger, chopped cilantro, and chopped green onions. Mix well.
• Rub the olive oil all over the cauliflower florets, then rub the herb mixture onto the florets, ensuring they are evenly coated. Season the cauliflower generously with salt, black pepper, and 5g of the Tea&Grill BBQ green tea seasoning.

• Place the seasoned cauliflower florets on a baking tray lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until the cauliflower is tender and slightly caramelized, turning occasionally for even cooking.

• In a small saucepan, combine the coconut milk, curry powder, and fresh lemon juice. Bring to a simmer over medium heat. Let the sauce simmer for about 10-15 minutes, or until it thickens slightly. Season with salt and black pepper to taste.

• Transfer the roasted cauliflower to a serving platter. Drizzle the curry coconut sauce over the cauliflower. Garnish with chopped fresh parsley and basil.
• Serve immediately, enjoying the tender, flavorful roasted cauliflower with the aromatic curry coconut sauce.