This recipe is dedicated to Domini Kemp and Patricia Daly, authors of The Ketogenic Kitchen, which served as my introduction to the Ketogenic diet, and also how delicious it is to put nutmeg on roasted cauliflower. The first time I tried it, I almost ate the whole pan and didn’t leave enough for the soup it was going in! Now I always make a little extra, just so I can check and make sure it turned out okay before the meal (it always does). Serve this as a side dish, salad component, or stand-alone snack throughout the Fall and Winter.
Preheat the oven to 450 degrees F
Chop the cauliflower into small florets. Fill one sheet pan with the cauliflower and leave space between each floret - if you place them too close together they will steam instead of getting crispy! Toss the cauliflower very generously with olive oil, salt, pepper, and nutmeg, massaging the oil down into the grooves of the florets.
Roast for 15 minutes, toss and respace evenly, then roast for 15 minutes more. Plate, mix-in, or eat directly off the pan!