Almond Roasted Cauliflower
Why I Love This Recipe
This is so good and addictive (even if you aren’t a huge cauliflower fan)! Susan McGarvey
Ingredients You'll Need
4 – 4 ½ cups cauliflower flowerets (about 1 medium cauliflower, with bite-sized flowerets cut and used)
1 – 1 ½ tbsp. extra-virgin olive oil
1/8 tsp. (rounded) sea salt
Freshly ground black pepper (optional if making for kids)
2 tbsp. almond meal
1 tbsp. nutritional yeast
Directions
Preheat the oven to 425°F. Line a rimmed baking sheet or 8 by 12-inch baking pan with parchment paper.
Toss the cauliflower with the olive oil and sea salt (and pepper, if using). Transfer to the prepared pan. Bake for 20 minutes, tossing once or twice.
At the 20-minute mark, check the doneness and color of the cauliflower. If it has started to soften, turning a golden color, add the almond meal and nutritional yeast and toss again.
If, at 20 minutes, it isn’t at this stage, let it bake for another 10 minutes and then add the almond meal and nutritional yeast.
If, at 20 minutes, it isn’t at this stage, let it bake for another 10 minutes and then add the almond meal and nutritional yeast.
Remove from the oven and season with additional salt and pepper, if desired. Serve warm!
