Crispy Spiced Okra and Cauliflower

The spices in this crispy okra and cauliflower dish are quite fragrant in this, and not only satisfy our taste buds, but also offer us many medicinal benefits.


– 1 head of cauliflower, cut into florets – 3 C of okra, cut into one inch pieces – 1 tsp of salt (or more to taste) – 1 tbsp of whole cumin seeds – 1 tsp of powdered turmeric – 1/2 tsp cayenne pepper – 1 tbsp of brown mustard seeds (optional) – 1 tbsp of high heat oil (coconut, canola, grape seed) – 1 tbsp of rice flour (or potato starch) – 2 tbsp of fresh cilantro, chopped – 2 tsp of 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!