Serve 4
Cook in 50 minutes
Ingredients
1 head cauliflower, cut into florets, stem cut into small pieces
2 tablespoons potato starch
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon turmeric
1 tablespoon nutritional yeast (optional)
1/2 teaspoon chili powder or paprika
1 tablespoon neutral, high heat oil of choice (avocado, sunflower, grape seed, canola, etc)
Preparation
- Preheat oven to 450°F. Drizzle tablespoon of oil over metal baking sheet.
- Spread cauliflower out over the sheet, toss in oil, and sprinkle with remaining ingredients. Make sure cauliflower is in an even layer with as much space between pieces as possible. If needed, divide between two sheets.
- Bake for 20-30 minutes, tossing once about halfway through. When crispy and golden brown, it is done.
- Serve by itself, over rice, pasta, with potatoes, or as a filling for tacos, burritos, wraps, etc. Drizzle with balsamic vinegar, tahini dressing, or aioli, if desired.
