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.
- 1 large head of cauliflower
- 1 Tablespoon olive oil
- 1 Tablespoon Dijon mustard
- 1 Tablespoon water
- 1 teaspoon lemon juice
- 1 teaspoon honey
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- ¼ teaspoon coarse sea salt
- Preheat oven to 425 and line heavy baking pan with parchment paper.
- Prepare cauliflower: Cut cauliflower stem flush with the rest of the head so it can stay upright on baking pan, and trim off any remaining green leaves.
- Whisk marinade with fork until well mixed and then use pastry brush to baste onto cauliflower. It is easiest if you “paint” the lower outside first so you can use your hands to rotate/hold from the top if necessary. You can prepare cauliflower to this point ahead and leave it soaking up the marinade as long as overnight if needed.
- Roast in preheated oven until crisp, golden and tender inside. It will take approximately 45 minutes, depending on how large your cauliflower is. Begin to check at 40 minutes by piercing with a fork to check for tenderness. If it’s still too al dente for your taste, put it back for another 10 minutes. A really large head of cauliflower may take 50-60 minutes until the center is tender.
- Cut the cauliflower into wedges or florets and serve warm or at room temp.
Amount Per Serving Calories 31Total Fat 4g