Cauliflower is one of the most versatile ingredients being used these days.
From pizza to potatoes to cake, I think I’ve seen it in just about every type of recipe imaginable.
This particular cauliflower recipe is nothing to shake a stick at. It is a great side dish, and some nights, I can even make a meal of it!
It has a great flavor, and I love cooking it long enough to get the charred edges you see above. Tastier and healthier than french fries or tater tots and equally delicious.
- 1 head cauliflower (3-4 cups), cut into small bites, washed, drained, and dried
- 1 T. coconut oil, melted
- 2 T. lemon juice
- 2 t. Dijon mustard
- ½ t. garlic powder
- ¾ t. sea salt
- ¼ t. red pepper
- 2 T. nutritional yeast
- Preheat the oven to 400 degrees.
- In a large bowl, mix coconut oil, lemon juice, mustard, garlic powder, salt, red pepper, and nutritional yeast.
- Add cauliflower and toss to coat all (it works best to use your hands here so that you can work the mixture into all the cauliflower crevices).
- Spread the cauliflower onto a parchment lined cookie sheet.
- Bake for 40 minutes, stirring once halfway.
- Cool, top with fresh chopped parsley, if desired, and enjoy!
Adapted from this site
It has a delicious tang from the lemon juice and the mustard, a spiciness from the pepper flakes, and a ‘cheesiness’ from the yeast. The overall texture is chewy and crispy, from those beautifully browned edges. You can play with the seasonings too! I bet curry would be lovely in here.
After my Oatmeal Cookie Overnight Oats, I’ve been trying nutritional yeast in just about everything! I’ve seen it used in popcorn and vegan cheese sauces, both of which sound intriguing to me. It’s such a versatile ingredient!
What’s your favorite way to use nutritional yeast?
Shared with: Allergy-Free Wednesday