4 Serves
54 Mins
Preheat your oven to 200°C and line a baking sheet with parchment paper.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
36 µg / 400 µgCalcium
66 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
36 mg / 1,250 mgPotassium
233 mg / 4,700 mgSodium
313 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Cut the cauliflower into bite-sized florets using a chef's knife and place them in a large mixing bowl.
Toss the cauliflower florets with olive oil, salt, and black pepper until evenly coated.
Spread the seasoned cauliflower onto the prepared baking sheet and roast in the oven for 25 minutes until golden and tender.
Remove the cauliflower from the oven, sprinkle generously with the Dukkah, and return to the oven for an additional 2 minutes to toast the spices.
Transfer the roasted cauliflower to a serving dish and serve immediately while hot.
32
g3
g37
g.jpg&w=3840&q=75)
