- 1 head cauliflower (about 2 pounds), cut into florets
- 1 tbsp extra virgin olive oil
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Preheat oven to 375°. Line a baking sheet with aluminum foil and spray with nonstick spray. Place cauliflower florets on baking sheet. Drizzle with olive oil and sprinkle with nutmeg and salt. Use your hands to evenly coat cauliflower in oil and spices. Roast cauliflower 30-35 minutes or until cauliflower is tender and nicely browned.
Makes 4 servings
Serving Size: ½ – ¾ cup
Adapted from: Food Network’s Ellie Krieger, MS, RD, LDN