Okra is a tasty little pod that is common in many dishes from around the world. It can be found in many international-style grocery stores, including Indian, Asian, African, and Middle Eastern stores and if you have one in your area, it would be worth checking out. It may also be available at your local grocery store, just ask! If you can’t find okra or aren’t a fan, make this with just cauliflower or cauliflower and mushrooms instead, will be delicious! Wonderful with a side of basmati rice, this is a fast and very healthy dish that can be prepared easily on a weeknight. The spices are quite fragrant in this, and not only satisfy our taste buds, but also offer us many medicinal benefits. Spice liberally!
1 Tbsp high heat oil (coconut, canola, grape seed)
1 Tbsp rice flour (or potato starch)
2 Tbsp fresh cilantro, chopped
2 tsp fresh lemon juice
Preheat oven to 450 degrees and place tablespoon of oil on metal baking tray.
Chop okra into one inch pieces, discarding top caps, and pointy bottoms. If using mushrooms instead, simply cut them into quarters and proceed. Chop cauliflower into uniform florets. Place both on baking sheet and use your hands to toss in oil. Sprinkle with rice flour, all spices, and salt and toss to coat again.
Place in oven and bake for 10 minutes, toss well for even browning, and bake for an additional 10 minutes until vegetables are both browned and crispy. Sprinkle with freshly chopped cilantro and a squeeze of lemon juice just before serving. Enjoy with a side of basmati rice, or a la carte!
Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com