come on, they look so cute.
Cauliflower is an underrated superfood. Perhaps it’s the mutant like resemblance, or the odor that results from overexposure to high temperatures – whatever it is, cauliflower has spent a lifetime as last man standing on a plate of crudités. What you might not know is that cauliflower is a part of the cruciferous (aka cabbage) family. To say they are a family of overachievers wouldn’t quite do them justice – they are more like a family of superheroes. Misfits of the produce world with strengths and powers that just need the proper nurturing to reach their full potential. Just like X-Men.
As with the rest of the cruciferous family, cauliflower was born with superpowers. An evolved set of phytochemicals, antioxidants, vitamins, and minerals that not only wage war on free radicals, but have also been known to stop cancer cells in their tracks. Packed with fiber, cauli supports digestive function and can actually help protect your stomach lining by limiting the growth of bad bacteria.
Below is my favorite way to unleash the superpower of this superfood…
Ingredients
1 head of cauliflower
Red chili flakes (to taste, depending on your tolerance for spice)
2 cloves of fresh garlic (peeled and slightly crushed)
4 tbl olive oil
Fresh ground salt and pepper
Lemon
2 tbls chopped flat leaf parsley
Instructions
1. Preheat oven to 425. Place an empty cookie sheet in oven.
2. Using a saucepan, or sauté pan, over medium heat add olive oil, crushed garlic, and red pepper flakes. Heat until the garlic aroma is strong (don’t burn the garlic). Remove from heat. Allow the garlic and red pepper flakes to infuse the oil.
3. Cut the cauliflower in half, and trim each half into individual florets. Rinse the florets, and pat dry with a towel. Set aside in a heat resistant mixing bowl.
4. Discard the crushed garlic and pour the olive oil over the trimmed florets. Toss to coat, and season with salt and pepper. Once the cauliflower is fully coated, spread one layer on the now-hot (use mitts!) cookie sheet, and place in the oven for approx. 20 minutes, turning the florets over at about the 10 minute mark.
5. Once the florets are browned and slightly caramelized, remove from the oven and place in serving dish or mixing bowl. Squeeze fresh lemon, and toss with chopped parsley. Season to taste and serve.– China Moss
