Line your rimmed baking sheet with a silicone mat or parchment paper for easy cleanup.
Cut the cauliflower into bite sized cauliflower florets. Discard leaves and excess cauliflower stems. Set aside.
Mince the garlic and grate the ginger. Add to a medium mixing bowl.
Add the sesame oil, extra virgin olive oil, coconut milk, and salt to the mixing bowl with the garlic and ginger.
Toss the cauliflower in the mixture until evenly coated.
Spread the cauliflower florets on your baking sheet.
Roast in the oven for 30 minutes. Stir every 10 minutes with a spatula for even roasting. Cauliflower will be done when it is tender but not mushy.
While the cauliflower is roasting, chop up the parsley, chives, and baruka nuts.
When the cauliflower is finished, remove from the oven. Transfer to a serving bowl and top with parsley, chives, and baruka nuts. Add more salt to taste.
Notes
Don’t leave off the toppings! They are more than a garnish. They add a lot of flavor and nutrients!
Nutrition
Nutrition Facts
Sesame Cauliflower Low Histamine Side Dish
Serving Size
106 g
Amount per Serving
Calories
185
% Daily Value*
Fat
18.23
g
28
%
Saturated Fat
5.28
g
33
%
Trans Fat
0.002
g
Polyunsaturated Fat
4.94
g
Monounsaturated Fat
7.15
g
Sodium
168
mg
7
%
Potassium
272
mg
8
%
Carbohydrates
5.29
g
2
%
Fiber
1.9
g
8
%
Sugar
1.96
g
2
%
Protein
2.16
g
4
%
Vitamin A
121
IU
2
%
Vitamin C
34.6
mg
42
%
Calcium
24
mg
2
%
Iron
0.72
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.