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  • 1 medium/large cauliflower, cut into 1/4-inch-thick slices
  • ~3 T olive oil, to coat
  •  2 tsp Pixie Dust Shiitake Cremini Salt


  1. Coat cauliflower with olive oil on both sides.
  2. Lay pieces out on a baking sheet. Season face-up side with 1 tsp (or to taste) SHIITAKE CREMINI salt
  3. Bake at 375 for 15 min. Pull out, flip, and season new face-up side with 1 tsp (or to taste) SHIITAKE CREMINI salt.
  4. Return to oven and back for another 10-15 minutes, until caramelized on edges and tender.
  5. If desired, add a small pinch of SHIITAKE CREMINI as a finishing salt and/or cracked black pepper.
  6. Serve warm or at room temperature, mash with butter, or let cool and cut florets into smaller pieces to add to salads.


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