Cauliflower Mushroom Roast

Autophagy activators: VIT, SM, SP, SU, PO

Makes 4 servings • Prep time: 10 minutes • Cook time: 55 minutes

Hearty shiitake and cremini mushrooms complement any meal on a Low day when you want something “meaty,” filling, and satisfying. Serve alongside some Spaghetti Squash.

• 1 head cauliflower, cut into small florets
• 2 tablespoons tea seed oil
• 1 tablespoon chopped fresh thyme, or ½ teaspoon dried
• ¼ teaspoon turmeric
• 1 cup shiitake mushrooms, cut into ¼-inch slices
• 1 cup cremini mushrooms, cut into ¼-inch slices
• 2 tablespoons grass-fed ghee or butter, melted
• 1 teaspoon sea salt
• Freshly ground black pepper
• ¼ cup grated Pecorino Romano cheese

1. Preheat the oven to 450°F.

2. In a bowl, combine the cauliflower, 1 tablespoon of the oil, the thyme, and the turmeric. Rub the seasonings and oil into the cauliflower using clean hands. Transfer to a baking sheet and roast for 20 minutes.

3. In the same bowl, combine the mushrooms, butter or ghee, and remaining 1 tablespoon oil and rub to coat. Add to the baking sheet with the cauliflower and roast for 10 to 15 minutes more, until the cauliflower is golden brown.

4. Remove from the oven, sprinkle with the salt, pepper to taste, and cheese, and serve immediately.

Nutritional analysis per serving (¼ recipe): fat 18g, protein 8g, carbohydrate 8g, net carbs 5g