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The Best Low Carb Oven Roasted Cauliflower

This recipe is weird but it is delicious. I grew up with a garden that my dad took care of. Us kids helped, believe me. I hated working in the garden. It was hot and miserable work. Now I look back and appreciate those memories. From that garden we had a lot of vegetables. My step-mom could take those veggies and coat them and fry them up for our side for dinner. Oh my word!!! I love fried squash, okra, potatoes, etc. This recipe reminded me of my childhood but they are on plan.

I honestly could have ate the whole pan. They were that good. Honestly, I am not crazy over cauliflower. Finding out how to make cauli rice taste better is one of my favorite cooking accomplishments. Eating the trim healthy mama way, I eat a lot more cauliflower than I did pre-thm. Finding ways to give it different flavors is exciting to me. This recipe did exactly that. One word though, it doesn’t taste as good cold. I ate mine fresh out of the oven and they were perfect. I took one of my hub’s plate and it was cold. I wasn’t as impressed with the recipe once they cooled down. Give it a try tonight.

The Best Roasted Cauliflower


  • 1 Med Head of Cauliflower, cut into pieces
  • 1/4 C Unsweetened Nut Milk
  • 1/4 C Fine Almond Flour
  • 2 t Olive Oil
  • 1 t Salt
  • 1/2 t Black Pepper
  • 2 t Nutritional Yeast
  • 2 t Parmesan Cheese
  • 1/2 C Crushed Pork Rinds


  • Preheat your oven to 425 degrees. Line your baking sheet with parchment paper.
  • Mix everything in a bowl, except for cauliflower and pork rinds.
  • Place cauliflower into a gallon size baggie. Add your mixture from the bowl and squish around until all of the cauliflower is coated.
  • Place on baking sheet. Sprinkle the tops of the coated cauliflower with the crushed pork rinds. Bake for 30-45 minutes. Serve hot.

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