Roasted Cauliflower
INGREDIENTS
1/4 cup nutritional yeast
3 tablespoons vegetable oil
1 tablespoon tamari
1 tablespoon whole grain or Dijon mustard
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon onion powder
1/2 teaspoon cracked black pepper
1/8 teaspoon cayenne pepper
5 cups golf ball size cauliflower florets (1 head)
Sea Salt
1/8 teaspoon cayenne pepper
5 cups golf ball size cauliflower florets (1 head)
Sea Salt
Serves 4 to 6
1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together nutritional yeast, vegetable oil, tamari, mustard, lemon zest, lemon juice, garlic powder, onion powder, cayenne pepper. Add the cauliflower and gently toss to coat each piece thoroughly. Season with salt to taste.
3. Arrange the cauliflower on the lined baking sheet and roast until crispy and fork tender, about 30 minutes.