Ingredients:
4 cups cauliflower, chopped
2 tbsp. plus 2 teaspoons extra-virgin olive oil
1 tsp. kosher salt
1/2 tsp. cumin
1/2 tsp. paprika
1/4 tsp. chili powder
1/4 tsp. garlic powder
4 oz 2% Colby-Jack, shredded
4 Tbs Salsa, for serving
2 Tbs Pickled Jalapeños, for serving
Directions
Preheat oven to 425 degrees F.
To a large baking sheet, add cauliflower. Drizzle with olive oil. Sprinkle all over with salt, cumin, paprika, and chili powder. Toss to coat. Roast for 35-40 minutes until golden and crispy. Top with Colby-Jack cheese and return to oven until melted, 5 minutes more.
Garnish with your salsa, guacamole, and pickled jalapeños.
Makes 4 servings
Per serving
Makes ¼ protein serving
2 vegetables
3 condiments
2 fats
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