Recipe provided by Mary Flynn, PhD, RD, LDN, research dietitian at The Miriam Hospital. To view more recipes visit Food is Medicine.

Ingredients

  • 6 cups of cauliflower florets (one standard head)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon hot sauce
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon sea salt

Directions

Yield: 3 Servings


Preheat oven to 425°F


Add the olive oil to a large bowl.  Add the spices and salt and stir to combine. Add the cauliflower and use a spatula to coat the florets with the olive oil and spices.


Spread the mixture onto a large sheet pan. The vegetables will cook best with a pan that has low sides. There should be just one layer of vegetables; avoid piling up the cauliflower so that it cooks through completely.

Bake for 35 to 40 minutes. Any leftover cauliflower can be refrigerated or frozen for another meal.