1 Large head of cauliflower
1 Tablespoon Kinder’s Master Salt Seasoning
2 ½ Tablespoon olive oil
¼ cup fresh parsley, chopped
3 Tablespoons toasted pine nuts
1 Tablespoons freshly squeezed lemon juice (optional)
Preheat oven 425 F.
Wash cauliflower & cut into bite size pieces.
Place cauliflower on a sheet pan, in a bowl or in a resealable plastic bag.
Add 2 Tablespoons olive oil and toss to coat. Add Kinder’s Master Salt and toss again until evenly coated.
Spread cauliflower onto sheet pan and roast in oven for 20-25 minutes. Toss at least 2 times, cook until the cauliflower has slightly browned.
Scrape cauliflower and juices into a bowl, add remaining ½ Tablespoon of oil, parsley, pine nuts and lemon, if using. Toss well and serve. (sprinkle with master salt for extra flavor)