Roasting cauliflower opens up the recipe possibilities
As the weather gets cooler, it’s time to consider meals with a little warmth
As the weather turns colder, it’s time for us to put down the smoothies and eat warmer foods. Plus, too many smoothies are hard on our digestion. Our tummies get a little lazy when all they have to do is digest a smoothie!
I don’t know about you, but my favourite way to eat warm vegetables is when they ’re roasted. We love roasting vegetables at our house. It’s so simple and it’s such a great way to get your vegetables in for the day. Plus, you can pretty much roast any vegetable!
I love to use my roasted vegetables as salad ingredients this time of year. This recipe for roasted cauliflower is perfect for topping salads, eating in a bowl on its own, or as part of a charcuterie board, and we even like roasted cauliflower as a pizza topping.
The possibilities are truly endless when it comes to roasted vegetables.
Roasted cauliflower
1 head cauliflower, cut into florets
¼ cup olive oil or avocado oil 1 teaspoon sea salt ¼ teaspoon black pepper 1/3 cup nutritional yeast
1. Preheat the oven to 400 F.
2. Line a baking sheet with parchment.
3. In a medium bowl, add cauliflower, oil, sea salt, pepper and nutritional yeast. Toss to coat.
4. Place coated cauliflower on prepared baking sheet and bake until cauliflower is slightly browned, 15-20 minutes, tossing halfway through.
5. Remove from oven and serve immediately as a side, as a pizza topping, or as a salad topping.
Maggie Savage is a holistic nutritionist who blogs about healthy glutenfree living. Find more of her recipes at www.SheLetThemEatCake.com