Couldn’t be easier….or more tasty!
This is one of my favorite ways to eat cauliflower. We have been eating a lot of this, and other veggies that are simple to prepare (require little hard chopping) while I re-hab a chronic/acute shoulder issue. I know, nothing worse for someone who loves to chop. Seriously, I find chopping vegetables meditative. One cortisone shot, many hours of PT, a whole lot of chiropractic, massage, and acupuncture therapies and I can confidently say that I finally see the light at the end of the tunnel! Meanwhile, it’s been an interesting time in the kitchen here and I have learned so much: healthy doesn’t only look one way, simple is often better, asking for help isn’t a sign of weakness but a measure of strength, hubby and the 20 something’s are so much more capable when I take a step back…….but that doesn’t mean I’m not super excited to resume many of my favorite activities, including chopping veggies!!!
Cauliflower is a wonderful addition to menus year round. It has a reputation for being a fall or winter vegetable but, here in the Northeast, August is when cauliflower is available widely at farmers markets, having just been picked! Sure, it has wonderful shelf life, if stored properly and is therefore ideal for any season……but this is the time of year that Cauliflower shines as fresh and local.
The health benefits of cauliflower are numerous: cancer prevention, detox support, anti-inflammatory properties, antioxidant nutrients, cardiovascular and digestive support to name a few. Cauliflower is also an excellent source of vitamin C, vitamin K, folate, manganese, niacin and magnesium. Cauliflower is low on the glycemic index, low in calories, yet high in fiber making it a fantastic choice to fill up on.
This recipe is so simple, yet full of flavor. I love that it’s super easy to cut once it’s been roasted, and looks great when sliced into wedges or cut into florets.