Chef's Quick Tip: Batch cooked vegetables

This week, Kira Pantschenko from Nouveau Nutrition Fertility Wellness shows Tina Redwine how to make batch cooked vegetables.
Roasted Cauliflower
35 mins
Serves 4
  1. 1 head of Cauliflower (chopped into florets)
  2. 1 bunch of broccoli (chopped into florets)
  3. 2 tbs Avocado Oil
  4. 1/4 tsp Sea Salt (or more to taste)
  5. 1/4 tsp pepper (or more to taste)
Preheat oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
Toss cauliflower and broccoli florets with avocado oil, lay in a single layer on the baking sheet, and sprinkle with salt. Roast for 30 minutes or until golden brown, tossing at the halfway point.