Roasted Cauliflower

One of my new favorite ways to eat vegetables is roasting them. Cauliflower is no exception, and you’ve probably seen it on my plate a lot recently. I love it and I’m not ashamed! Here is how I make my roasted cauliflower, which I love!

What you need:

• Cauliflower
• Avocado Oil (or other preferred oil)
• Aminos/Coconut Aminos (I usually use coconut aminos, but I ran out)
• Sriracha or red pepper flakes
• Peanut Flower (optional)

I buy the bag of cauliflower florets from Trader Joe’s because I’m lazy. You can easily buy and entire head of cauliflower from the store and break it up the same way. I’ve been using avocado oil lately rather than olive oil (when cooking) because of the higher smoke point that avocado oil has. When roasting vegetables you’re typically using a higher temperature, so I like to stick on the safe side. The peanut flower makes the sauce a little thicker, but if you don’t have it, it’s totally acceptable to skip. I love it and always have a bag of it in my pantry. Plus i think the flavors go well together.

1 head of cauliflower

1 tablespoon avocado oil

1 tablespoon aminos

1 teaspoon sriracha (more or less depending on spice tolerance)

t teaspoon peanut flower

Mix oil, aminos, sriracha, and peanut flower in bowl. When mixed thoroughly add cauliflower florets and toss to coat. I usually let this sit in the fridge for 30 mins to an hour, but I’ve also immediately thrown it in the oven when I didn’t have the time.

Spread onto baking sheet. I typically roast my veggies in my toaster oven on “fan bake” at 400 degrees F, however, if you don’t have a toaster oven, use the oven at 425 degrees for about 25-30 minutes or until cauliflower is golden brown and tender.