It is almost shocking to me that my Roasted Cauliflower has never made it on to my blog. This is something I have been making for YEARS. Probably since Henry and I first got married. I love roasted vegetables. I have been known to eat only roasted vegetables as my lunch, that may sound a little crazy to some of you. Not to me though. It’s easy with minimal mess – two of my favorite priorities when cooking. I don’t like to fuss and I don’t like to do dishes. I’m sure some of you can relate.
I also like the nutritional power of roasting. This method of cooking seals in the nutrition. It’s not being boiled or steamed out, it keeps those precious vitamins in. Roasting also helps break down some of the hard fiber in raw vegetables and cuts out the bitter taste. Those two characteristics of vegetables right there are big reasons why consumption of raw vegetables can be a tough sell.
I almost hesitated to post this picture, because the cauliflower still looks a little raw. I guarantee, it’s not, that’s just amazing lighting right there. You can see the little brown bits to the side. That’s gold. My husband and I love the crunchy leftover bits. The crunchy cauliflower is a little salty and there’s garlic mixed in…yum!
Cauliflower has gotten super trendy over the past few years. Don’t worry, you won’t see me posting any recipes for cauliflower crust. The amount of cheese that has to be added to ensure the crust hold up, is a little insane. But because people hear the word “cauliflower”, they assume it’s healthy. Word to the wise, with an entire cup of cheese added to a little crust, it’s not as healthy as you think. Cauliflower is super healthy though. Just because it’s white, don’t take it out of your veggie rotation. It’s filled with fiber, vitamin C, magnesium and B-Vitamins. It’s a powerhouse!
Try roasting your cauliflower. If you’ve never tried it, I urge you to step out of your comfort zone. It’s worth it.
- 1 head cauliflower, cut into bite sized florets
- 2 Tablespoons extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cloves minced garlic
- 2 Tablespoons fresh parsley
- 2 Tablespoons freshly grated parmesan cheese
- 1 teaspoon lemon juice
- Preheat oven to 400°F
- Cut cauliflower into florets and place on a baking sheet
- Toss with olive oil, salt, and pepper
- Roast in oven for 20 minutes, stirring halfway through
- Remove from oven and toss with garlic
- Return to oven for 2 minutes
- Remove from oven and toss with parsley, parmesan cheese, and lemon juice
- Serve warm