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- Preheat oven to 400°F. Line large baking sheet with aluminum foil and lightly spray with cooking oil.
- Cut cauliflower into bite-sized florets. In a medium bowl, combine nutritional yeast, garlic powder, pepper and salt.
- Pour oil into a small bowl. Lightly dip each floret into oil* and then dip into nutritional yeast mixture to coat. Place on baking sheet and repeat with each floret.
- Bake 45 to 60 minutes, until browned. Serve and top with a handful of chopped parsley (if using).
- *Cauliflower should be lightly coated in oil, not saturated, so avoid submerging it into the bowl.
- Serving Size 1/6 of roasted cauliflower
- Calories 143
- Carbohydrate Content 9 g
- Cholesterol Content 0 mg
- Fat Content 9 g
- Fiber Content 5 g
- Protein Content 7 g
- Saturated Fat Content 1 g
- Sodium Content 33 mg
- Sugar Content 2 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g