November 13, 2011

Roasted Cauliflower

Sometimes it seems cauliflower is relegated to being overcooked and covered with thick sauces, neither of which seem to truly compliment the vegetable itself. Cauliflower, another member of the cruciferous family and so an ancestor of wild cabbage from Asia, widely cultivated in the Mediterranean thousands of years ago, popular in 16th century Europe and now commonly eaten around the world. Cauliflower, like other cruciferous vegetables, is high in nutritional value related to the antioxidant, detoxification and anti-inflammatory systems of the human body and comes in a variety of colors other than the typical white including orange, green and purple. Lightly roasting cauliflower brings out its delicious flavor while slightly maintaining its nice crunch. Roasted cauliflower goes very well with pumpkin purée or warm lentil salad.

1 head cauliflower, florets trimmed from stem

1 tbsp olive oil

salt and pepper

1. Preheat oven to 450 degrees. Toss cauliflower florets with olive oil and season with salt and pepper. Spread cauliflower evenly on a baking sheet.

2. Place cauliflower in oven and bake until tender, 8-12 minutes, stir occasionally to cook evenly and prevent overcooking. Remove cauliflower from oven and adjust seasoning as desired. Serve cauliflower warm or room temperature.

Serves 3-4


Post a Comment