Roasted Broccoli and Tomatoes with Cauliflower Rice

Serves 2

2 heads of broccoli, chopped

1 bulb of garlic, cloves separated

2 large tomatoes, quartered

2 tablespoons coconut oil, melted

Sea salt and black pepper to taste

Juice of 1 lemon


Preheat oven to 450 degrees F.


Combine broccoli, garlic cloves and tomatoes in a mixing bowl. Using clean hands, toss with coconut oil, sea salt, and black pepper. Layer onto a baking sheet and bake for about 20 minutes until the edges start to turn brown. Serve over cauliflower rice with lemon juice.



1 large head cauliflower, chopped

1 tablespoon coconut oil

Sea salt and black pepper to taste

Break chopped cauliflower into “rice grains.” You can do this by using a box grater or pulsing it in a high speed blender or food processor.

Add coconut oil to a hot sauté pan. When the oil has melted, add the cauliflower and sauté until tender. This should take about 5 minutes. Serve with roasted broccoli and tomatoes.