Roasted Cauliflower Recipe

When I was a kid I used to eat salad as a snack. No exaggeration. I would find a bowl, put some lettuce inside, add sliced carrot and cucumber, and then douse it with Italian dressing. Crunchy bliss. I still love salad and vegetables, so it wasn’t all that strange to find myself with a craving for cauliflower last Thursday.

It was on my mind enough to get me to stop at Whole Foods on the way home from work. I found the whitest, cleanest, and largest head of organic cauliflower and as soon as I got home I made this recipe for a snack. After I nearly ate ALL of it (I had to stop myself so I could share), I opened up my laptop and searched for nutritional information on cauliflower. Perhaps there was a good reason why my body craved it!

Cauliflower is a member of the brassica family that includes brussels sprouts, broccoli, and cabbage. Brassicas are full of anti-cancer vitamins, minerals, and fiber.

After you make this Easy Roasted Cauliflower recipe, you may be craving it, too. It’s delicious and very good for you.

Why is this roasted cauliflower recipe so good for you?

• Vitamin C – antioxidant
• Vitamin K – anti-inflammatory and helpful for blood-clotting
• Folate – supports red cell production, lowers homocysteine levels in blood
• Nutritional yeast – high in protein, loaded with B vitamins (great for a plant-based diet)
• Cayenne – vitamin A, high in capsaicin, diaphoretic, anti-inflammatory
• Sea salt – 84 trace minerals and elements such as iodine, iron, calcium, magnesium, manganese, potassium, and zinc.

Kimberley Klibansky is an aspiring herbalist and student at HANE. She is a Montessori teacher, beekeeper, gardener, and blog writer at Family, Friends, Food, and Fun. Photos provided by Kimberley.