Roasting cauliflower is not a new idea, but the addition of almond meal and nutritional yeast makes this side dish something special. Easy and addictive (even if you aren’t a huge cauliflower fan)!
- 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 (can reduce, but don’t omit – see note above)
- 1/8 tsp (rounded) sea salt
- Freshly ground black pepper (optional if making for kids)
- 2 tbsp almond meal
- 1 tbsp nutritional yeast
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. Bake for another 10 to 15 minutes or more, tossing again once, until the cauliflower is golden brown and fully softened. Remove from the oven and season with additional salt and pepper, if desired. Serve warm!
Serves 2 to 3… or maybe just 1!
Source: Let Them Eat Vegan