Detox Recipes: Vegan Cauliflower Crunch
Not only are you receiving loads of nutrition from the cauliflower and Brussels sprouts, the coconut oil will keep your insides in top-notch condition.
- 1 head cauliflower, cut into florets
- 10 Brussels sprouts, halved
- 3 tablespoons unrefined, organic coconut oil
- 2 teaspoons sea salt
- Preheat the oven to 400 degrees. Combine the cauliflower florets and Brussels sprouts in a large mixing bowl. Drizzle the coconut oil over the vegetables and sprinkle with sea salt.
- Toss the vegetables gently so that they are evenly coated with the oil and salt.
- Spread out the vegetables on a baking sheet in an even layer.
- Bake uncovered for 20 minutes. Remove the baking sheet, stir the vegetables and bake for another 10 minutes. Serve warm.
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