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Coconut Roasted Cauliflower
recipe
20 min
Total
196 Kcal
8 g protein
20 g carbs
12 g fat
Ingredients for
serving
-
280
g
Cauliflower, raw
0.33
x head large (6-7" dia.) (840g)
-
4.3
g
Oil, coconut
0.33
x tbsp (13.6g)
-
10
g
Nuts, coconut meat, dried ..
-
11
g
Egg, white, raw, fresh
0.33
x large (33g)
-
0.3
g
Spices, ginger, ground
0.17
x tsp (1.8g)
-
0.3
g
Spices, curry powder
0.17
x tsp (2g)
-
4.3
g
Wheat flour, whole-grain, soft ..
Instructions
-
Preheat oven to 375 degrees
-
Trim caulliflower florets, wash and pat dry
-
Microwave coconut oil for 10 seconds until fully melted
-
In a mixing bowl toss florets with coconut oil and egg white
-
Once florets are throughly coated toss them with spices listed and dust with whole wheat flour
-
In a cookie sheet spread out aluminum foil and spray with non-stick cooking spray
-
Spread florets on sheet and wrap foil to make a roasting packet
-
Cook in oven for 15-20 minutes covered
-
Then increase oven temperature to 425 and roast florets for additional 10 minutes until golden brown and crispy on the edges