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I received a text from a friend and just sat there in shock.  How could this be?  A friend had texted asking for my roasted cauliflower recipe. Her son had been at our house and had it with us for dinner.  This happened not once but several times!  I was surprised!  Of course, it made the dietitian mom in me so happy! 

The funny thing is that my husband and I didn’t think we liked cauliflower until eating dinner out with good friends at a Nashville restaurant called Etch. Roasted cauliflower came with my entree order.   Here’s where my picky 5 year old self was rearing it’s head unexpectedly.  I had totally shut out cauliflower thinking I hated it when in fact I had only had it raw from a veggie platter.  Roasted cauliflower—totally different ballgame!  The last couple of years it’s been a meal time staple and has turned out to be our entire family’s favorite veggie.

Here's the recipe....

Roasted Cauliflower

Preheat oven to 450 degrees

1 head cauliflower

2 gloves minced garlic

1 tsp salt

1 Tbsp olive oil

Cut cauliflower florets in half, put all ingredients into a Ziplock bag & seal it. Rotate the bag around, mixing all ingredients together.  Pour out onto a baking sheet and roast for 10 minutes. Turn cauliflower over and roast for another 10 minutes.

How It May Help?  High in Vitamin C, Good source of Folate plus Phytochemicals = helps with wound healing, may help with reduction in risk for chronic diseases such as cardiovascular disease and cancer. Cooked cauliflower is a good source of Vitamin B6.  Nutrients involved in metabolizing carbohydrates & protein are present in Cauliflower. 

Did you know? Cauliflower comes in orange & purple?  Colors in veggies matter!  The different colors means different nutrients.  Orange cauliflower has about 25 times more Vitamin A than white!  I'm on the hunt for some orange cauliflower.  Have you had it?

Beth DunlapComment