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
1 c. 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 min
¼ protein
2 vegetables
3 condiments
2 fats
Per serving
Makes 4 servings