Ingredients:

• 6 cups uncooked cauliflower florets
• 4 garlic cloves chopped
• 3 teaspoons grape seed oil
• Himalayan sea salt and fresh pepper
• Juice of 1/2 lemon

INSTRUCTIONS:

1. Preheat oven to 450 F.
2. Combine cauliflower, grape seed oil, lemon juice, garlic, Himalayan sea salt, and pepper well so all the florets are coated and seasoned.
3. Place in two large shallow parchment-lined roasting pans and bake in the oven for about 25 minutes, turning florets halfway so they are evenly cooked.
4. Remove from oven and add additional Himalayan sea salt and pepper if needed. Serve warm.

This recipe makes 3 servings. This equates to the serving having: 2 servings of Vegetables, and 1Healthy Fat on the IHC plan.