It’s easy to spot a good cauliflower. The vegetable should be firm, with no softness (this is a sign of spoiling so avoid any cauliflowers that seem soft). A head of cauliflower should also be pale white, with no dark spots. The stem and leaves should be fresh and green, with no rotting areas visible. And, it should smell fresh!
Preheat oven to 450°F and coat a large metal baking sheet with a small amount of olive oil.
Wash and dry the cauliflower and cut it into florets.
Stir in the cassava flour then add the stock, milk, and cream cheese.
Spread the cauliflower it in a single layer on the baking sheet. Cover with foil and bake for 20 minutes.
Remove the foil and turn the florets.
Return the uncovered pan to the oven and roast for an additional 10-15 minutes.
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