I am often amazed at how delicious food can taste when it is from a tree or from the ground. There are times when something so simple like a Honey Crisp apple, a slice of pineapple or roasted beets can taste amazing. Of course, it all makes sense when I think about it. If everything that we grew tasted horrible we would not eat it and consequently we would not benefit from all of the nutrients. Natural food tastes good because it is good for us.
Today, I am providing you with one of my favorite fall recipes that calls for simple ingredients from the ground. I first tried this recipe for Roasted Cauliflower at a cooking class with Mary Ann Vitale at Great News Cooking School. Since then I have made it dozens of times, and each time I serve it to someone new I am always asked for the recipe. I hope you enjoy this simple recipe as much as I do!
Roasted Cauliflower (Serves 4)
Preheat oven to 425 degrees.
2 heads of cauliflower
½ cup extra virgin olive oil
Kosher salt or sea salt (not table salt) and freshly ground pepper to taste
- Remove stems from the cauliflower and break or cut into flowerets.
- Rinse cauliflower and pat dry.
- Toss cauliflower with olive oil, salt and pepper.
- Place mixture on a large cookie sheet or jellyroll pan.
- Bake for 15 minutes and then stir. Resume baking for 10 minutes or until golden brown in color (total of 25 minutes baking time.)
Side note: Cauliflower has many health benefits. It is considered a cruciferous vegetable (along with broccili, cabbage and kale) which contains compounds that may help prevent cancer. These compounds appear to stop enzymes from activating cancer causing agents in the body. It is also an excellent source of vitamin K and vitamin C and is a very good source of fiber, potassium and phosphorous.