Carla, you've received some awesome sweets recipes so here's a savory hit in my household: Almond Roasted Cauliflower. I'll walk it through since it's more a technique than a strict recipe.
Preheat oven to 425 F.
Cut a cauliflower into biggish florets. You don't want them tiny or they'll roast too fast. Toss in a large bowl with extra virgin olive oil.
In a large jar, combine:
1 cup almond flour
1/2 cup nutritional yeast
1 tsp. Diamond Crystal kosher salt.
Shake until well combined. This will make extra for another batch.
Spread the cauliflower on a sheet pan it in a single layer, with space between the pieces so they don't steam. If your cauliflower was a monster, use two sheet pans.
Roast for 20-25 minutes - florets should be getting some browning at the edges.
Take the pan out and spoon some of the almond mixture over each floret. I am generous with this because my family likes a high topping-to-cauliflower ratio. At this point you can grind on fresh pepper to taste, or not. Pop it back into the oven for between 10-20 minutes. Topping should be getting a nice light brown.
That's it.
