1 Head of Cauliflower(Sliced in flats, even the stem)
1 light drizzle of extra virgin olive oil
2 Tbsp veggie broth
2 Tbsp nutritional yeast
1 Tbsp smoked paprika
1 Tbsp powdered garlic
lightly salt and pepper
Cut up the cauliflower so the edges are flat. Look at the third photo. All the edges are flat. Place into a large bowl. I had really big cauliflower so I used all those spices, if you have a smaller cauliflower, maybe a little less spices. Lightly drizzle with extra virgin olive oil, then drizzle the veggie broth. Now holding the bowl with both hands juggle the cauliflower in the bowl so the oil and broth have coated all the pieces of cauliflower. I'll do a video of the juggling, but you shoot the bowl forward and up then bring it back and down, shoot it forward and up and bring it back and down, covering the cauliflower with the broth and oil. Then add all the seasonings right on top. Look at the third photo. Then juggle the cauliflower in the bowl to coat all the cauliflower with all of the spices. Then place the flat pieces of cauliflower on a stainless steel cookie sheet or parchment lined cookie sheet if you don't have stainless steel, flat side down. If there is seasoned broth in the bowl, Look at the second photo. Bake the cauliflower for 40 minutes at 400. Look at the first photo. Delicious. We roast sesame seeds and pour them over the top so we eat them at the same time as the cauliflower. Roast sesame seeds in a dry pan, over medium heat until they start popping and get slightly brown. They are roasted.