This easy little concoction has always been a hit in my family. I change up the spices depending on my mood and pairings. Feel free to play with dried herbs here. Some of my fav additions are curry powder, Thai curry paste/powder, PC’s spice blends Shichimi Togarashi Japanese (beware- this one is hot) or Za’atar Zahtar MiddleEastern. The basic recipe without additional spices is great alone. The key is the saltiness from the soy sauce or tamari. A nice dairy-free, nutty-flavoured touch, that is loaded with B vitamins and protein, is to sprinkle with Nutritional Yeast after roasting.
1 head cauliflower, trimmed in roughly 1” florets
2 tbsp coconut oil, warmed slightly to liquify
1 garlic clove, crushed
1 tbsp soy sauce or tamari.
1-2 tsp of spices, optional to taste.
1-2 tbsp Nutritional Yeast, optional
Preheat oven to 350. If your coconut oil is solid, heat oil in a pan gently on stove just to liquify. Add garlic, soy sauce and spices (if using). Mix well and set aside. Wash and trim the cauliflower. Pat dry in a clean tea towel. Pour oil mixture on a baking sheet or oven-proof casserole dish. Toss florets in oil to cover evenly. Bake about 20 minutes (depending how firm you like your cauliflower), stirring at about 10 minutes. Sprinkle with Nutritional Yeast (if using) and serve.
Leftovers make great additions to salads and soups.
Nutrition Per Head of Cauliflower with Nutritional Yeast: Calories 450; Protein 18.2g ; Carbs 35g; Fat 29.6g
*40 calories from 2tbsp Nutritional Yeast
Lisa Goddard, BA, BScOT, Certified Pilates Mat & Reformer Instructor, HWL (Healthy Eating Weight Loss) Coach, Certified Yamuna Practitioner (Body Rolling)