This cruciferous vegetable has tons of health benefits. It's high in anti-oxidants, helps reduce inflammation, helps cleanse your digestive tract with tons of fiber, and is chock full of vitamins. It's also a high-flavor, low-calorie food, with tons of preperation options.
Eat it raw-crunchy and fresh it's a perfect afternoon snack. Have it simply steamed, which is pretty much the easiest preperation and still tastes great. Mash it up and your guests will wonder why they've had such flavorful mashed potatoes (hint, because it's not potatoes at all!). Blend it with a splash of home made vegetable stock or un-sweetened almond milk for a thick, creamy (dairy-free!) sauce or soup. Pulse it (while raw) in a food processor, then gently heat for a wheat-free couscous substitute. Or, for a really special treat, try roasting it!
Roasted cauliflower is my new obsession. The high heat makes the edges crispy and oh-so flavorful. I could eat roasted cauliflower florets for any meal, or even as a snack. I like to add a drizzle of olive oil or coconut oil before roasting to really caramelize the cauliflower (and the coconut oil brings out a nice hint of sweetness), but you don't even need to. It turns out great no matter what. For a dish that really pops, try adding fresh parsley and lemon juice right when you pull it out of the oven, or experiment with different spice blends. Mediterranean flavors go great with roasted cauliflower.
Cauliflower is in season right now, so there's no better time to step up your cauliflower game! Get started with this recipe for simple roasted cauliflower, or try our Curried Cauliflower and Chickpeas!
Simple Roasted Cauliflower
- 1 head of cauliflower, cut up into florets
- 1 tablespoon of coconut oil (melted)
- 1/2 teaspoon red pepper flakes
- Pinch of sea salt
- Fresh ground black pepper
- Zest & juice of 1 lemon
- 1/2 cup fresh parsley, chopped
Preheat oven to 425 degrees. Spread cauliflower on a baking sheet, and drizzle with coconut oil, pepper flakes, salt and pepper. Roast for about 30-40 minutes, until cauliflower is golden but not burnt. Remove from oven, toss with lemon zest and juice, and parsley.
Contributed by Amber Kercmar ~ Loves Food Loves To Eat