Roasted Cauliflower Chips
  • 1pound cauliflower florets, separated
  • 2tablespoons avocado oil or olive oil (not extra-virgin), divided
  • 1/2teaspoon coarse sea salt
  • 1/2teaspoon crushed red pepper flakes (or to taste)
  • 1 (1-inch)piece fresh ginger, peeled and shredded with a fork
  1. Preheat oven to 400°. Wash florets and cut into smaller, bite-size pieces where necessary.
  2. Line a large, rimmed baking sheet with aluminum foil and drizzle with 1 tablespoon oil. Spread florets onto sheet and drizzle with remaining oil. Sprinkle with sea salt, red pepper flakes, and shredded ginger. Toss to coat evenly.
  3. Roast until lightly browned and crispy, stirring often so as not to burn, about 20–25 minutes. When done, florets should not wilt or sag when lifted. Serve warm or cold.
Recipe Notes
Nutrition Facts
Roasted Cauliflower Chips
Amount Per Serving
Calories 69 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 327mg 14%
Total Carbohydrates 8g 3%
Dietary Fiber 3g 12%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 69 cal, 4g fat (3g mono, 1g poly, 1g sat), 0mg chol, 3g protein, 8g carb, 3g fiber, 327mg sodium