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:
1. Preheat oven to 425 degrees F.
2. To a large baking sheet, add cauliflower.
3. Drizzle with olive oil.
4. Sprinkle all over with salt, cumin, paprika, and chili powder.
5. Toss to coat.
6. Roast for 35-40 min
Yields 4 Servings ~ Per Serving – ¼ Lean, 2 Greens, 2 Fats
(Don’t forget to add ¾ more Lean and 1 more Green to complete this lean and green meal)
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