Easy Gluten Free Recipes: Roasted Cauliflower

Cauliflower is a very healthy vegetable. It’s in the cruciferous family with broccoli and Brussels sprouts, known for it’s anti-cancer and high anti-oxidant properties. Even if you don’t think you like it, I challenge you to try this fun, easy gluten free recipe for roasted cauliflower. You can have it as a side dish, a main dish if you’re vegan, or as a snack to replace unhealthy chips or any other preprepared snack food. Honestly this recipe is pretty addicting. It’s amazing how fast you can consume an entire cauliflower! But don’t worry, this is a healthy indulgence. It is a balanced meal in itself, healthy, and simple to make.

1 medium head organic cauliflower, cut into bite-size florets (about 4 cups)
1 to 1 1/2 tablespoons of organic avocado oil, or other heat stable healthy oil
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons organic finely ground almond flour
1 tablespoon nutritional yeast

Preheat oven to 425 degrees F.

Cut cauliflower into bite-size florets, always keeping part of the stem intact. Keeping the stem will allow the cauliflower to hold together after cooking.

Put the cauliflower into a bowl with the oil, salt and pepper and toss to fully coat the cauliflower pieces. Place cauliflower florets on a baking sheet and separate them to allow even cooking.

Place in oven for about 20 minutes, until they’re golden brown and softened. Flip them once at the 10 minute mark.

After 20 minutes, remove from oven a put all the pieces back in a bowl. Add the almond flour and nutritional yeast and stir to coat the pieces.

Return to the oven for another 10 -15 minutes or until golden and softened.

They cool down quickly so prepare to enjoy them immediately.

You can dip in vegan Sriracha or make your own aioli with vegan mayonnaise and mustard. They’re even good cold but you’ll find they won’t last that long!

Enjoy one of my easy gluten free recipes. Buon appetito!

Dr. Vikki Petersen