Cauliflower, two ways

Cauliflower, two ways

Get your cauliflower ON! This hearty vegetable is delicious and provides a great deal of nutrition–from omega-3s and vitamin B to antioxidants like vitamin C and manganese. It is also known for its anti-inflammatory properties and for helping with heart disease and cancer. Think cauliflower is too bland? Think again! Learn two easy-to-make and healthy ways to make this nutritional powerhouse really tasty.

Spice it up!

Spicy does not mean hot. Spices will help enhance the flavor of your food and will also provide plenty of good stuff like disease-fighting antioxidants. Spices can make cauliflower a rock star, infusing this mild dish with flavors that you will love.

Spiced cauliflower

Ingredients

  • 1 tsp smoked paprika
  • ½ tsp turmeric
  • ½ tsp ground coriander
  • 2 tbsp coconut oil, melted
  • 16 oz cauliflower florets
  • Coarse sea salt
  • Freshly ground pepper

Preparation

Pre-heat oven at 425° F

In the bottom of a large bowl, whisk together the paprika, turmeric, coriander, and coconut oil. Add cauliflower to bowl and season with salt and pepper. Toss to coat evenly.

Lay florets in a single layer on a baking sheet. Roast for about 30 minutes until cauliflower is tender but still firm and edges are a bit crispy (you may leave for additional time to achieve desired level of doneness.)

Herb it up!

Fresh herbs should be every cook’s best friend. Parsley is delicious and rich in iron, folic acid, vitamins, and it even helps our bodies detox. It lends a gorgeous color to a white vegetable and really brightens up its flavor!

Herbed cauliflower

Ingredients

  • 1 cup parsley, chopped
  • 2 cloves of garlic, chopped
  • 2 tbsp fresh lemon juice
  • ½ tsp lemon zest
  • ½ cup extra virgin olive oil
  • 16 oz cauliflower florets
  • 2 tbsp grape seed oil
  • Coarse sea salt
  • Freshly ground pepper

Preparation

Pre-heat oven at 425° F

On a blender, combine parsley, garlic, lemon juice, lemon zest, and olive oil; season with salt. Blend on high, taste, and adjust seasoning.

Lay florets in a single layer on a baking sheet. Drizzle with grape seed oil and season with salt and pepper. Roast for about 30 minutes until it is tender but still firm and edges are a bit crispy. Remove cauliflower from oven and allow resting for at least 5-7 minutes.

Transfer to a large bowl and start by adding half a cup of the parsley blend. Toss to coat and add more, one tablespoon at a time, if desired. Serve warm or chilled.

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