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April 22, 2016

Crispy Spiced Okra and Cauliflower

Plant-Based on a Budget

  • Chop, spice, bake and serve! Renee Press

Serves 3


3 tablespoons high-heat oil (coconut, canola, grape seed)
3 cups (675g) okra, cut into one-inch pieces
1 head cauliflower, cut into florets
1 tablespoon rice flour (or potato starch)
1 teaspoon salt (or more to taste)
1 tablespoon whole cumin seeds
1 teaspoon powdered turmeric
1/2 teaspoon cayenne pepper
1 tablespoon brown mustard seeds (optional)
2 tablespoons fresh cilantro (coriander), chopped
2 teaspoons fresh lemon juice


1. Preheat oven to 450 degrees (fahrenheit) or 230 degrees (centigrade). Use 1 tablespoon of the oil to coat a metal baking tray.

2. Chop the okra into one-inch pieces, discarding the top caps and pointy bottoms. Chop the cauliflower into uniform florets. Place both the okra and cauliflower into a bowl and add the remaining oil. Stir to coat, then sprinkle in the rice flour, salt, cumin, turmeric, cayenne and mustard seeds, and toss again to coat. Place okra and cauliflower on the baking tray.

3. Place the tray in the oven and bake for 20 minutes, tossing midway through for even browning. Sprinkle with freshly chopped cilantro and a squeeze of lemon juice just before serving.

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