whole cauliflower, peeled and florets broken apart
2 or 3 dollops avocado or grapeseed oil
2 or 3 tbsp. Tandoori Masala spice (I use Kisna Foods)
5 tbsp. coconut curry nut crumbs (a bread crumb substitute; I use Appel Foods with cashews, almonds and pistachios)

Preheat oven to 475°F. Mix oil with cauliflower in a large mixing bowl until florets are lightly covered with the oil. Sprinkle with nut crumbs until lightly covered, tossing cauliflower to get them covered. Sprinkle with Tandoori spice until evenly covered.

Note: I'm not a big measurer, so I added spice and nut crumbs to taste and sight.

Cook at 475°F for 15 to 18 minutes on a parchment covered baking pan.

Submitted by: John C. Hennessey