Ingredients
Scale
- 6 cups cauliflower florets (small to medium sized)
- 2 tbsp olive oil
- 5 Cloves of garlic (1 1/4 tbsp) chopped
- 2 tbsp pesto (I used store bought from Aldi)
- 1/2 to 1 tsp pink Himalayan salt depending on saltiness preference
- A light sprinkle of chili powder over top once spread out on the baking pan
Instructions
- 1. Preheat oven to 450 degrees.
- 2. Chop or break cauliflower florets down into small pieces.
- 3. Thoroughly cover all the florets with olive oil before adding the garlic, pesto, and salt. Mix until all the florets are evenly covered with the mixture.
- 4. Spread the florets evenly onto a non-stick baking pan and then lightly sprinkle chili powder over the top of the whole pan.
- 5. Slide the pan into the oven and bake for 20 minutes.
- 6. Enjoy!
Nutrition
- Serving Size: 4
- Calories: 167
- Sugar: 4
- Sodium: 491
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 10
- Protein: 3
- Cholesterol: 0