Crispy roast cauliflower has been my go-to for years when I bring a dish to a social gathering. It’s easy to assemble and quite the crowd pleaser. With the gluten free flours making it roasty-toasty and crispy, nobody feels like they’re eating something “super healthy” and that’s a win in my book.
Emily’s Dietary Scorecard
Tree Nut Free
No Sugar (Added)
Low Sugars (all forms)
1 large head of cauliflower, chopped into small florets
3 cloves garlic, minced
3 TBL arrowroot flour
1 TBL coconut flour
3 TBL olive oil
Sea salt, to taste
1 lemon, juiced
Fresh parsley, chopped
Preheat your oven to 180ºC (350ºF) and line 2 baking sheets with parchment paper.
In a small bowl, mix together the arrowroot flour and coconut flour.
In a large bowl mix together the cauliflower, garlic and olive oil.
Now mix in the dry mixture and toss through the cauliflower, coating it well with your hands.
Spread the cauliflower evenly over the 2 baking sheets and bake for 15 minutes and swap trays (top to bottom) and bake for another 15 minutes, 30 minutes total.
Remove from the oven and sprinkle on sea salt, chopped parsley and juiced lemon.
Emily is a health and wellness mentor, writer, and mind-body fitness teacher with extensive experience drawing on multiple body arts and holistic health practices to maximize personal wellness from the inside and out.