Preheat the oven to 400°F. Lightly oil an 11 by 17‑inch roasting pan.
Place the cauliflower in a large saucepan and cover with water. Add 1 teaspoon of the salt and bring to a boil over medium-high heat. Reduce heat to medium and boil just until stems are tender-crisp, 5 minutes. Drain, rinse with cool water, and drain again. Set aside.
Meanwhile, heat the oil in a skillet over medium-high heat. Add the onion and sauté until soft and fragrant, about 6 minutes. Add the pepper, garlic, and spice blend. Cook, stirring frequently, 2 minutes.
Turn the heat off and add the oats and remaining salt. Toss to mix well.
Toss the cauliflower and onion mixture in the prepared pan until combined. Roast about 10 minutes or until the edges start to darken. Sprinkle with sunflower seeds if using and return to the oven for 2 minutes.
Makes 4 Light Servings
1 cauliflower, cut into 1‑inch florets
1 teaspoon sea salt, divided
2 tablespoons extra-virgin coconut oil or olive oil
1 onion, chopped
1 jalapeno pepper, finely chopped
2 garlic cloves, finely chopped
1 tablespoon store bought garam masala spice mix
½ cup large-flake rolled oats
½ cup sunflower seeds (optional)
From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.