The original recipe for this roasted cauliflower calls for using nutritional yeast, which I do not have. So I did a quick Google search for a substitute, and grated Parmesan cheese was suggested. I loved this! And better yet, my picky eater 5 year old, who does like cauliflower in moderation, really enjoyed this recipe! He complained through most of his rest of dinner, but this he happily ate and even asked for seconds.
1 medium head of cauliflower, cut into bite-sized florets
1 tbsp extra-virgin olive oil
1/8 tsp rounded sea salt
Freshly ground black pepper, to taste
2 tbsp almond meal
1 tbsp nutritional yeast (I used grated Parmesan Cheese, and used closer to 1/4 cup)
Preheat the oven to 425°F. (I skipped this step) Line a rimmed baking sheet or 8
by 12-inch baking pan with parchment paper.
Toss the cauliflower with the olive oil and sea salt (and pepper, if
using). Transfer to the prepared pan.
Bake for 20 minutes, tossing once or twice. At the 20-minute mark, check the done-ness and color of the cauliflower. If it has started to soften, turning a golden color, add the almond meal and nutritional yeast and toss again. If, at 20 minutes, it isn’t at this stage, let it bake for another 10 minutes and then add the almond meal and nutritional yeast.
Bake for another 10 to 15 minutes or more, tossing again once, until the cauliflower is golden brown and fully softened.
Remove from the oven and season with additional salt and pepper, if desired. Serve warm!
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