+GF +QP +SF
No exaggeration—this is a phenomenal side. Laced in cayenne and paprika, broiled cauliflower florets tenderize into spicy pieces. A delicious accompaniment to grain bowls, salads, pastas or even alone on toast. —MR
SERVES 4
½ large head cauliflower, cut into tiny florets
2 tbsp (30 ml) olive oil
1 tsp cayenne
1 tsp paprika
Sea salt
Preheat the oven to broil on high. Toss everything into a large mixing bowl and combine. Place the seasoned cauliflower florets on a nonstick baking sheet. Cook on broil for 10 minutes, flipping halfway through, until the florets are crispy. Serve as a side or on top of toast with avocado slices.
Note: Do not use parchment paper, since we’re using the broiler method. Otherwise, the heat will burn the paper.