We had such an amazing holiday in Sri Lanka, really relaxing and beautiful. The food was delicious and it’s inspired me to create lot’s more coconut dishes. So the first thing I did when I got back home was start cooking (that’s what happens when I don’t get to cook for two weeks!)
Im writing this recipe up really quickly as I love it so much and want to get it up asap – in fact this might be my new favourite way to eat cauliflower and that’s really saying something!
This recipe is really easy and super tasty, the spicy roast chickpeas literally just need coating in some spices and popping in the oven for 20-25 minutes until they are delicious and crispy. The cauliflower mash is amazing and to be honest I’m not really a mash fan but the combination of cauliflower, coriander and creamy coconut milk is so good!
I’ve adapted my usual buckwheat pancakes to make the coconut flatbreads by adding some yummy organic desiccated. I’m trying to recreate the taste of the delicious coconut roti’s in Sri Lanka and it’s worked really well. Definitely a keeper!
I hope you like this as much as I do, I would love to hear what you think!
I used The Coconut Merchants lovely organic desiccated coconut and coconut oil – If you fancy trying any of their delicious products, they have kindly set up a special discount code so that you can get £5 off. Simply head over to their website and use this code: cm4nikiwebster
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