Description
A satisfying meal, or side dish, slow cooked for easy protein and high fiber. Pile on heart healthy olive oil, nutrient-rich cilantro, anti-inflammatory turmeric, and healthy fat from avocado.
Ingredients
Units
Scale
- 1 large head of cauliflower, cut into 1/2” thick slices
- 3 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon sea salt
- 1/2 teaspoon ground nutmeg
Olive oil for coating baking sheet
Toppings:
- 2 cups mozzarella, shredded
- 2 cups cooked drained black beans
- 1 bunch cilantro, chopped
- 2 avocados, diced
- Sour cream or yogurt to taste
Optional Toppings:
- fresh squeezed lime juice
- fermented, pickled, or fresh serrano chili peppers
Instructions
- Pre-heat the oven to 325°.
- Wash the cauliflower, dry it, and slice it.
- Place ½” thick cauliflower slices (and all the small pieces) on a half-sheet baking sheet coated with 1 tablespoon olive oil. Drizzle 2 tablespoons olive oil over the top of the cauliflower. Brush the olive oil over the cauliflower evenly.
- Sprinkle 1 teaspoon turmeric, 1 teaspoon sea salt, and ½ teaspoon nutmeg evenly over the cauliflower.
- Slow bake the cauliflower for 1 hour.
- Top with 1/2 cup shredded mozzarella, then 2 cups drained black beans, and then 1 ½ cups shredded mozzarella.
- Bake for 15-20 minutes. Remove when the bottom of the cauliflower looks golden brown.
- Remove the sheet pan from the oven. Top with 1 bunch cilantro (chopped), 2 avocados (diced), and sour cream or yogurt to taste.
- Optional: Top with fresh squeezed lime juice and/or fermented, pickled, or fresh serrano chili peppers.
Notes
- Use a high-quality olive oil and slow bake for the sake of keeping the high quality and not allowing the olive oil to reach its smoke point.
- This works well as a side or as a main dish.
- Category: Main Dishes
