Roasted Whole Cauliflower

  • Whole cauliflower
  • 1/4 cup Bragg nutritional yeast
  • 1 tablespoon Bragg seasoning (optional)
  • 1/3 cup garlic paste
  • black pepper to taste

    Cut off woody part of stem so it will sit flat.
    Melt garlic paste and pour half into underside of head.
    Pour remaining garlic oil over top and brush to cover.
    Sprinkle with herbs and pepper.
    Bake at 400 for 45 minutes.
    Note that florets still require the same cook time & temp.

  • Can also be done with pesto, approx 2 cups per gallon of florets.

    • 1 cup: Calories 45, Carb 6, Protein 2, Fat 2, Sodium 8, Fiber 3

    vegan recipes