I swung by the grocery store today and found the most perfect head of purple cauliflower. When cutting it open, it looked like it was covered in Easter egg dye. The gorgeous purple is actually due to the presence of the antioxidant anthocyanin, which is also found in red wine and cabbage.
I also picked up some nutritional yeast, which I have never cooked with before. Since my Whole 30 adventure, I am trying to cut down on dairy and gluten. Nutritional yeast adds that rich, cheesy flavor, which make it a great non-dairy substitute for cheese.
Roasted veggies = my go to for dinner, so I decided to roast my whole purple head of cauliflower and toss with the nutritional yeast for roast-y vegetable side.
- 1 Head Cauliflower (any color, but purple is more fun)
- 2-3 tablespoons olive oil or coconut oil
- 3 tablespoons nutritional yeast
- 1/2 teaspoon garlic salt
How to Make
Pre-heat oven to 425 degrees. Cut up cauliflower into large bowl and toss with oil, nutritional yeast and garlic salt. Spread on baking sheet covered in parchment paper and make for 35 minutes, tossing halfway through. Serve as a side, over a salad or alone.
My salad, picured below, had sprouts, raw zucchini noodles, scallions, roasted sweet potatoes, sunflower seeds and some raw onion.