Crunchy Lemon Roasted Crack Broccoli

First, preheat your oven to 350°F.
Then, in a small bowl, combine the cold-pressed extra virgin olive oil with the lemon juice and apple cider vinegar. Next, add the minced garlic, nutritional yeast, almond flour and Himalayan salt. Mix well.
The almond flour, nutritional yeast and garlic will make the sauce quite thick and chunky. As mentioned above, this gives it a delicious layer of crispy, cheesy, tangy flavour.
Next, add the chopped broccoli florets, pumpkin seeds and chopped almonds to a large mixing bowl. Then, add the lemon garlic sauce and toss until the broccoli is evenly coated.
Add your chopped broccoli florets, chopped almonds and pumpkin seeds to a large mixing bowl. Then pour in your lemon garlic sauce and toss until the broccoli is evenly coated.
Spread the tossed broccoli, almonds, and pumpkin seeds evenly on a baking sheet. Place it in the oven and bake for 20 -25 minutes, flipping halfway through.
Once the almonds and pumpkin seeds begin to brown and the broccoli tips start to crisp, remove from the oven and serve while warm.