Ingredients:
4 cups cauliflower, chopped
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon chili powder
¼ teaspoon garlic powder
1 cup Colby-Jack, shredded
4 tablespoons Salsa, for serving
2 tablespoons 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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