Fall and cruciferous vegetables go together like Gerson and coffee enemas, T. Colin Campbell and a WFPB diet, and Hippocrates Institute and wheatgrass shots! If you are a health food, health nut you would get those inside jokes 🙂
Alright, on to the reasons why you should give cauliflower a try. It is incredibly high in vitamin C…..the citrus fruits don’t own the market on this vitamin. It is also high in vitamin K, folate, vitamins B6/B5/B2/B1/B3, potassium, maganese, protein, magnesium, and iron. But it is very low in calories.
Cauliflower is connected to cancer prevention by helping the body’s detox system, antioxidant system, and anti-inflammatory system. It also has been linked to better cardiovascular health, digestive health, and helps prevent inflammatory health problems like Crohn’s, bowel disease, IBS, rheumatoid arthritis, type 2 diabetes, ulcerative colitis, and metabolic syndrome.
I love to eat this healthy veggie in many different ways including: raw with hummus or “cheese” dip, sautéed with other veggies over quinoa, rice, or couscous, cooked and mashed into healthier “mashed potatoes”, made into cauliflower curry and baked into all sorts of recipes. But most of all I like it roasted with garlic!
I could (and have) eaten a whole pan of this by myself. Yes, it is that good and so easy to make.
1 large head of cauliflower, cut into bite size pieces
15-20 whole garlic cloves, peeled
1 teaspoon rosemary
1 teaspoon thyme
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup olive oil
lemon wedges, optional
Heat oven to 450 degrees.
Mix the oil and spices in a bowl and then add the garlic cloves and stir to coat.
Toss in the cauliflower and stir.
Spread in a single layer in a casserole dish.
Bake for 20 minutes. Stir. Bake another 10 minutes.
Serve it up if you can stop eating it right out of the pan and if desired squirt a little fresh lemon juice on top.
Choosing healthy living over dying 🙂