These roasted morsels are downright addictive and the perfect potato chip replacement. Leave out the ginger if your kids aren't fans of that flavor. Avocado oil is a healthy oil suitable for high-heat cooking, which makes it a good choice for this recipe. You could use broccoli in place of cauliflower, or a mix of cauliflower and broccoli florets.
Ingredients
- 1 pound cauliflower florets, separated
- 2 tablespoons avocado oil or olive oil (not extra-virgin), divided
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon crushed red pepper flakes (or to taste)
- 1 (1-inch) piece fresh ginger, peeled and shredded with a fork
Instructions
- Preheat oven to 400°. Wash florets and cut into smaller, bite-size pieces where necessary.
- Line a large, rimmed baking sheet with aluminum foil and drizzle with 1 tablespoon oil. Spread florets onto sheet and drizzle with remaining oil. Sprinkle with sea salt, red pepper flakes, and shredded ginger. Toss to coat evenly.
- Roast until lightly browned and crispy, stirring often so as not to burn, about 20–25 minutes. When done, florets should not wilt or sag when lifted. Serve warm or cold.
Notes
PER SERVING: 69 cal, 4g fat (3g mono, 1g poly, 1g sat), 0mg chol, 3g protein, 8g carb, 3g fiber, 327mg sodium
