As with most cruciferous vegetables, one of the best ways to cook them in order to intensify their subtle flavor, and create an easy but “sophisticated” crowd-pleaser, is to roast them in dry heat. The end result will be cauliflower that tastes nutty and lightly sweet. This is a sure way to get children to eat an extra heaping of finger licking good veggies.
Recipe from Ishmir Savory
Vegan Chef & Holistic Nutrition Health Coach
Makes: 4 – 6 servings
- 1 large head of cauliflower
- 3 Tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- Juice and zest of ½ lime
- ½ teaspoon cumin powder
- ¼ teaspoon onion powder
- 1 teaspoon paprika powder
- ½ cup chopped fresh parsley
- Sea Salt
- Freshly ground peppercorns
- Wash the cauliflower under running water and shake off excess water. Remove the outer leaves from the cauliflower stem. If necessary, cut the extra stalk off to ensure the crown can sit evenly on your cutting board. Cut the crown in half and then cut each half in quarters. You find that some florets will become loose. That’s fine, add them to a mixing bowl. Using the tip of your knife remove the florets from the stem and add to the mixing bowl.
- Line a baking sheet with parchment paper and preheat your oven to 425˚F.
- In a small bowl whisk together the olive oil, minced garlic, lime juice and zest, parsley, cumin, paprika, and onion powder until combined well.
- Pour the mixture over the cauliflower and lightly toss until evenly covered with seasoning.
- Place the cauliflower on the baking sheet in a single layer. Be sure to leave enough space between each floret to ensure even roasting.
- Roast for 15 – 20 minutes or until the florets are golden brown and crispy on the edges.
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