In a cozy kitchen warmed by the afternoon sun, Emma discovered her passion for keto cooking through experimentation and a love for bold flavors. One autumn day, inspired by her favorite childhood snack, salt and vinegar chips, she decided to recreate that beloved taste with a keto twist.
She chose cauliflower, a versatile vegetable, as her canvas. Tossing the florets in a mixture of olive oil, apple cider vinegar, and a generous sprinkle of coarse pink Himalayan salt, she roasted them until they were perfectly crispy.
The result was a dish that not only satisfied her cravings but also became a staple in her keto journey, proving that with a bit of creativity, even the most specific tastes could be catered to on this healthful path.
Ingredients
- 1 Head cauliflower
- 6 Tbs Olive oil
- 2 Tsp apple cider vinegar
- 2 Tsp Coarse Pink Himalayan Salt
Instructions
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Preheat oven to 425
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Wash and cut up cauliflower into small bite sized florets
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Use a shallow large roasting pan, allowing the florets to be placed side by side. This will make it so that the flavors are soaking up each cauliflower floret.
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Pour olive oil onto the bottom of the roasting pan
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Sprinkle the salt over the olive oil covering all of the empty spaces
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Place pan into oven for 5 minutes
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Remove from oven and immediately place all of the florets side by side
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Place in oven for 15 minutes
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Remove from oven and turn over each floret
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Roast for another 7-10 minutes
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Remove from oven and pour into a large bowl
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Drizzle vinegar over and toss
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Enjoy as a snack or on the side of your favorite main dish
