Yield 4 servings
4 cups of cauliflower florets
2-3 tablespoons of olive oil
2 teaspoons of truffle oil (optional)
Salt and pepper, to taste
1/2 tablespoon of paprika
1/2 tablespoon of garlic powder
1/2 tablespoon of turmeric
1/2 tablespoon of cumin
1 tablespoon of nutritional yeast
Preheat the oven to 425 degrees.
Toss the cauliflower florets with olive oil, truffle oil (if you’re using it), salt, pepper, I like using about 1/2 tablespoon each of paprika, garlic powder, turmeric, cumin, and nutritional yeast.
Roast until the tops are a dark shade of brown and the cauliflower is tender to the touch, about 30 to 35 minutes. The longer it cooks, the crispier it will be.