Roasted Cauliflower, Cranberry and Walnut Sheet

Name: Roasted Cauliflower, Cranberry and Walnut Sheet
Ingredients: 1 medium-sized head of cauliflower, cut into bite-sized florets (1.5 lb/8 cups); 1 cup fresh or frozen cranberries (3.5 oz); 2-3 garlic cloves, minced; 3 Tablespoons sweetener (pure maple syrup, honey); 3 Tablespoons olive oil/butter/ghee; 1 – 1 ½ Tablespoons curry powder; ¾ teaspoon pink Himalayan/sea salt; ¹⁄₁₆ – ⅛ teaspoon cayenne pepper; 1 cup pecans/walnuts (or preferred nut)

organixx.com

Your recipes

Roasted Cauliflower, Cranberry and Walnut Sheet

Ingredients

Remove All · Remove Spices · Remove Staples

1 medium-sized head of cauliflower, cut into bite-sized florets (1.5 lb/8 cups)1 cup fresh or frozen cranberries (3.5 oz)2-3 garlic cloves, minced3 Tablespoons sweetener (pure maple syrup, honey)3 Tablespoons olive oil/butter/ghee1 – 1 ½ Tablespoons curry powder¾ teaspoon pink Himalayan/sea salt¹⁄₁₆ – ⅛ teaspoon cayenne pepper1 cup pecans/walnuts (or preferred nut)

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 400F.

Step 2

Add cauliflower, cranberries, garlic, sweetener, and oil to a large mixing bowl. Toss well.

Step 3

Add spices and toss again.

Step 4

Spread mixture evenly on a parchment-lined baking sheet. Roast in preheated oven for about 30 minutes total, stirring in nuts after 20 minutes of baking.

Step 5

Remove pan from oven, serve, and enjoy!