Snack
Roasted spiced cauliflower florets
Roasted hard enough to char at the edges, cauliflower stops tasting of cauliflower — and these are as good cold from the fridge as hot.
5gnet carbs
13gfat
3gprotein
149kcal
Per serving35 minServes 4
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Ingredients
For the whole dish · serves 4
- Cauliflower1¼ lb
- Olive oil4 tbsp
- Ground cumintwo teaspoons
- Smoked paprikaa teaspoon
- Sea saltto taste
Method
6 steps · 35 minutes
- Heat the oven to 425F. Anything cooler steams the florets soft before they color.
- Break the cauliflower into small florets and keep the shredded bits that fall off — they crisp into the best part.
- Toss with the oil, spices and salt in a bowl rather than on the sheet, so everything is coated.
- Spread on a hot sheet in one layer. Crowded, they steam each other and stay pale.
- Roast 25 minutes, turning once, until deeply browned at the edges. Take them further than looks right; pale cauliflower tastes of very little.
- Eat warm, or cold from the fridge the next day.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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