Cauliflower, this vegetable righteously raised at the superfood rank, is a member of the cruciferous family of vegetables, often eclipsed by its green cousin broccoli. This vegetable must be a regular part of your diet, as it contains an extraordinary range of nutrients, including vitamins, minerals and antioxidants.
Cauliflower is an extremely versatile veggie. You can eat it raw, add it to salads, or use it in your cooking. Cauliflower can even be seasoned and mashed for a healthier version of “mashed potatoes.”
Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. Additionally, it is a good source of vitamin B2, protein, vitamin B1, niacin, and magnesium. Read more about this superfood here.
This quick roasted cauliflower makes a great side dish, or even the base of a hearty vegetarian entree.
- 1 head cauliflower
- 1/4 cup coconut milk
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 2 teaspoons turmeric
- 2 tablespoons chili powder
- 1 tablespoon lime juice and zest
- At the market, select a firm head with no yellow or brown spots on the surface. Place it upside down in a bowl with cold salted water and leave it for 15 min to make sure that any insects or harmful pesticides are removed. If you go for an organic cauliflower then off course, you should not worry about any pesticides or any other nasty chemicals.
- Preheat the oven to 400 degrees and grease a small baking sheet with coconut oil.
- Trim the base of the cauliflower, removing the woody stem and green leaves.
- In a wide bowl, combine the coconut milk with the salt, pepper, spices, and lime zest and juice. Holding the cauliflower by its base, submerge the cauliflower into the bowl, coating the entire head with the marinade.
- Place the cauliflower on the prepared baking sheet. Transfer to oven and roast, 40 minutes, or until exterior is dry to the touch. Let the cauliflower cool, slightly, then slice it into wedges.
- Preferably use organic ingredients where possible
Photo credit: Paul Delmont
Inspired by Thrive Market
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