Recipe courtesy of Jason Wrobel
Print
Total:
45 min
Active:
20 min
Yield:
6 to 8 snack-size servings
Level:
Easy
Total:
45 min
Active:
20 min
Yield:
6 to 8 snack-size servings
Level:
Easy

Ingredients

  • 2 large heads cauliflower, broken into popcorn-size florets
  • 1/4 cup coconut oil or olive oil
  • 1/4 cup plus 2 tablespoons nutritional yeast 
  • 1 teaspoon dried marjoram 
  • 1 teaspoon dried thyme
  • 1/2 teaspoon granulated onion or garlic
  • Several pinches cayenne (optional) 
  • Sea salt and freshly ground black pepper

Directions

Watch how to make this recipe.

Preheat the oven to 450 degrees F.

Line two baking sheets with parchment paper. Toss the cauliflower with the coconut oil in a medium bowl. Add the nutritional yeast, marjoram, thyme, granulated onion and cayenne and sprinkle with salt and pepper. Mix well, then spread the cauliflower out evenly on the prepared baking sheets. Roast, tossing once halfway through, until the cauliflower is well-browned and a little crispy, about 30 minutes. Allow to cool a few minutes before serving.

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