Ingredients

 

1 head cauliflower, cut into florets

1 tbsp olive oil

Salt and pepper to taste

Cumin

Cooking spray

4 tbsp hot sauce of your preference (I use Kroger brand, hot)

Blue cheese or ranch dressing for dipping (optional)

 

Serves: 2

 

Directions

 

1. Weigh on food scale (or eyeball) the head of cauliflower into 2 equal portions.

2. Put each half into a quart size baggie.

3. Dump in 2 tbsp of hot sauce plus a couple shakes of cumin (or preferred seasoning) into each baggie, seal, and shake vigorously until all florets are covered in sauce. 

4. Spray baking pan with cooking spray.

5. Arrange tossed florets in a single layer on the baking sheet and roast in a preheated 425F oven until lightly golden brown, about 20-30 minutes.

6. Add additional sauce if desired and serve warm with blue cheese or ranch dressing for dipping and celery sticks on the side if desired.

7. Save additional baggie in fridge for an easy ready-to-bake meal!

 

Nutrition Per Serving:

(with the 2 tbsp of hot sauce total, cumin, and no dipping sauce)

 

Calories 106, Fat 4g, Carbs 16g (Fiber 8g, Sugars 8g), Net Carbs 8g, Protein 6g