Ingredients

CAULIFLOWER

• 2 heads cauliflower, cut into small florets
• 2 tsp, melted coconut oil (PHASE 2) 
• 1/2 teaspoon sea salt (Pink Himalayan is wonderful)
• Freshly ground black pepper, to taste

LIME-CILANTRO VINAIGRETTE

• 1/3 cup chopped fresh cilantro, plus more for garnishing
• 1/8 cup olive oil OR flax milk, unsweetened
• 2 tablespoons fresh lime juice
• 1 1/2 tablespoons apple cider vinegar
• 1/2 tsp. xylitol or stevia
• 1 clove garlic, minced
• 1/4 teaspoon sea salt, plus more for garnishing
• Freshly ground black pepper, to taste

Directions

TO ROAST THE CAULIFLOWER

1. Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper and spread the cauliflower florets out over the pan. Drizzle them with the coconut oil (OR COCONUT OIL SPRAY!) and sprinkle with salt and pepper. Toss the florets to coat them in the oil and seasonings.
2. Roast the cauliflower for 25-30 minutes or until you can see hints of golden edges of the florets.
3. Let cool slightly.

TO MAKE THE VINAIGRETTE

1. In a small mixing bowl, whisk together the cilantro, olive oil, lime juice, apple cider vinegar, xylitol or stevia, garlic, sea salt, and black pepper.

TO ASSEMBLE

1. Transfer the warm cauliflower to a large bowl, pour the vinaigrette over top, and toss to coat. Serve, garnish, and enjoy.
2. Refrigerate leftovers.