MAKES: 6 servings · PREP TIME: 15 minutes · COOK TIME: 35 minutes
Would you believe me if I told you that I wasn’t always a fan of cauliflower? I didn’t come around to the whole cauliflower craze until I started living a low-carb lifestyle. Prior to that, it was just the vegetable that got left behind in the vegetable trays at parties. The things I love most about cauliflower are how versatile it is and how it takes on the taste and texture of so many of my favorite high-carb foods, like pasta, rice, and potatoes. If you are still not a fan of cauliflower, you can always make this recipe with any of your favorite low-carb vegetables. “Cheesy” Herbed Roasted Broccoli, anyone?
INGREDIENTS
•1 large head cauliflower, trimmed into florets
•2 tablespoons avocado oil or olive oil
•¼ cup nutritional yeast
•1 teaspoon dried chives
•1 teaspoon garlic powder
•½ teaspoon onion powder
•½ teaspoon dried basil
•½ teaspoon dried oregano leaves
•½ teaspoon dried rosemary leaves
•½ teaspoon sea salt
•¼ teaspoon ground black pepper
•Chopped fresh flat-leaf parsley, for garnish (optional)
DIRECTIONS
1. Preheat the oven to 425°F.
2. Put the cauliflower florets in a large mixing bowl and drizzle the oil over them. Toss to coat, making sure that all the florets are evenly coated in the oil.
3. In a small mixing bowl, mix the nutritional yeast, chives, garlic powder, onion powder, basil, oregano, rosemary, salt, and pepper until the ingredients are well combined.
4. Sprinkle the spice mixture over the cauliflower, tossing to coat as you go.
5. Lay the seasoned cauliflower in a single layer across a rimmed baking sheet.
6. Roast for 35 minutes, or until the cauliflower is golden brown with crispy edges. Garnish with chopped parsley before serving, if desired.
tips: If you are not a fan of the nutty, cheesy flavor of nutritional yeast, you can omit it and still have a delicious roasted cauliflower side dish.
If you aren’t avoiding dairy, try replacing the nutritional yeast in this recipe with freshly grated Parmesan cheese. Delish!
PER SERVING:
CALORIES: 109
FAT: 5.4g
PROTEIN: 6.8g
TOTAL CARBS: 11g
FIBER: 5g
NET CARBS: 6g
