Vegan Oven Baked Cauliflower
Having been raised in the south, we are quite accustomed to our veggies done the “southern way.” Traditionally, that means smothered in grease or butter and about as unhealthy as one can make a vegetable. Luckily for us, there are options to enhance our super delicious veggies without clogging our arteries.
Que curtain for my vegan alkaline oven baked cauliflower. There is no guilt or shame to be had in this recipe, as it is just a few simple ingredients–all of which you can pronounce and all of which are quite good for you. Let’s get started.
Ingredients
- (1) head of organic cauliflower
- (1) cup of organic olive oil
- (1) tablespoon of Italian spice blend
- (1) tablespoon of Himalayan sea salt
- (1/2) cup of spelt flour
Instructions
If you prefer to watch this recipe being made, please checkout my You of Tube tutorial above:
Preheat the oven to 350°F. Prepare a 9×13 baking dish. Coat the baking dish with enough olive oil to create a thin layer at the bottom of the dish. Pop this dish in the oven during the pre-heat while you prepare the next part. Next, separate the cauliflower into florets. I find it easiest to do this by hand. Next you are going to slice the florets into thin slices of cauliflower so that they are relatively flat. Then, you are going to toss all of the cauliflower in a coat of olive oil in a mixing bowl. Next, add the 1/2 cup of spelt flour and the desired seasonings, and mix mix mix until it is all evenly coated. Once your oven has preheated, take out the dish with the heated olive oil and transfer your tossed cauliflower into the dish. Bake 25 minutes. Remove the dish and flip the cauliflower over onto the other side. Bake for another 25 minutes. Remove from oven. Plate the cauliflower like the oven gods and goddesses you are.
Preference: I like to throw my cauliflower on broil for a few minutes at the very end, because I like my veggies super crispy.
