You may have noticed by now that I am a fan of the cruciferous family of vegetables. Brussels sprouts, kale, cauliflower and many other delicious vegetables are all in the cruciferous family. The vegetables in this family are all considered incredibly healthy for you. They are high in vitamin C, soluble fiber, contain multiple nutrients and phytochemicals with potential anti-cancer properties and they’re just downright delicious. Fall is peak season for cauliflower making it a regular at my cold-weather dinner table.
Roasting cauliflower turns it into a strangely addictive snack. The florets become brown, crispy and slightly sweet. This is a great way to get kids, or veggie-phobic adults, to eat their vegetables. Also if you have thyroid issues, by roasting the cauliflower for longer than 30 minutes you significantly reduce the amount of thyroid suppressing enzyme found in all cruciferous vegetables. I’m a purist when it comes to my roasted cauliflower, coating the florets with olive oil, salt and pepper but you could add Cajun seasoning, curry powder, Old Bay seasoning, nutritional yeast or whatever floats your boat. So next time you’re hankering for a snack to eat during the latest Real Housewives’ Reunion whip up some roasted cauliflower, I promise you wont be disappointed. Enjoy!
- 1 head of cauliflower, cut into small florets
- 3 tablespoons olive oil
- salt and pepper, to taste
Preheat the oven to 400 degrees.
After cutting the cauliflower into small florets toss with the olive oil and seasonings of your choice. Place on a parchment paper lined cookie sheet. Roast for 20 minutes on one side. Flip over, with a spatula, and roast for an additional 20 minutes or until the cauliflower is brown and crispy. Serve hot.