CAULIFLOWER · OLIVE OIL · GARLIC · HERBS
Roast — 400°F
Cauliflower may be cabbage with a college education, but this recipe is a no-brainer. Rinse the whole thing, cut away the green stuff, and separate the rest into little florets. Toss them on a baking dish with plenty of olive oil and as few—or as many—cloves of garlic as you see fit. Slide into hot oven and roast until brown around the edges and fork tender, about 30 minutes. You can also try swapping out the olive oil for butter and/or cheddar. Smart thinking.
(When in doubt, add butter and/or salt.)
~3g net carbs per cup of raw cauliflower