Coconut Roasted Cauliflower [Bulkbites.com]

• Servings: 3
• Time: 20 minutes

Who isn't tired of steamed cauliflower - try this savory and sweet roasted version to spice this low carb veggie up a bit

Nutrition

• calories: 196
• protein: 8
• carbs: 20
• fat: 12
• saturated fat: 9.68
• polyunsaturated fat: 0.27
• monounsaturated fat: 0.62
• cholesterol: 0
• sodium: 106
• potassium: 936
• dietary fiber: 7.96
• sugars: 6.23
• vitamin a: 0
• vitamin c: 135
• calcium: 68
• iron: 1
• magnesium: 0
• complex carbs: 5.81
• other fats: 1.43

Ingredients

• 0.99 head large Cauliflower, raw
• 0.99 tbsp Oil, coconut
• 30 gram Nuts, coconut meat, dried (desiccated), not sweetened
• 0.99 large Egg, white, raw, fresh
• 0.51 tsp Spices, ginger, ground
• 0.51 tsp Spices, curry powder
• 12.51 gram Wheat flour, whole-grain, soft wheat

Instructions

• Preheat oven to 375 degrees
• Trim caulliflower florets, wash and pat dry
• Microwave coconut oil for 10 seconds until fully melted
• In a mixing bowl toss florets with coconut oil and egg white
• Once florets are throughly coated toss them with spices listed and dust with whole wheat flour
• In a cookie sheet spread out aluminum foil and spray with non-stick cooking spray
• Spread florets on sheet and wrap foil to make a roasting packet
• Cook in oven for 15-20 minutes covered
• Then increase oven temperature to 425 and roast florets for additional 10 minutes until golden brown and crispy on the edges