Crispy Cauli

My mom texted the other day asking for a quick cauli recipe to eat her head of cauliflower before it went bad.

Her feedback? “Insanely delicious! Easy!”

Cauliflower is a great source of fiber and is a part of the cruciferous family, meaning it acts as a little broom as it moves through your intestines. It helps to clean out what might get stuck in the fine hairs found inside your digestive tract, called cilia.

1. chop your cauli into little florets. save the scraps for a veggie stock later…or feed the scraps to the chickens if you have ‘em.

2. use leftover bacon fat to drizzle the florets on a baking sheet (or use a high heat oil like coconut, butter, or avocado oil)

3. then season in sage, garlic, salt, and pepper. Mix these together and sprinkle them over the whole lot:

⁃ 1T sage, 1/2T garlic, 1t salt, and 1/2t pepper.

4. roast at 425 for 20 min.

5. give it a good turn before roasting for another 5-10 min.

Does anyone know why high heat oils matter when roasting things at temps like 425? Let me know below!