I’ve found that a lot of people are intimidated by cauliflower. They’re not entirely sure how to go about eating it, what it will taste like or how to make it taste good if they dare venture.
This recipe is a great introduction. It can only be compared to roasted potatoes, with that exceptionally rustic and comforting aroma and the crispy browning that leaves you going back for seconds. Except cauliflower is significantly more nutrient dense and less caloric [boasting loads of vitamin C that will assist in keeping you healthy this season] than a white potato, so all the taste without the guilt.
This cauliflower can make a great standalone side dish or can be served as an autumn or winter salad component. Try it over blue kale with chopped sweet potato, cranberries and avocado.
Roasted Cauliflower with Black Bread & Rosemary [serves 4]
1 medium head cauliflower, stemmed and cut into bit sized florets (or 1.27 lb. frozen)
2 tablespoons coconut oil
1/2 teaspoon sea salt
2 small slices stale black Russian bread (or any darker bread like rye)
2 cloves garlic
1/2 teaspoon dried rosemary
Preheat your oven to 400 degrees F and place the rack in the middle.
In a large bowl, toss the cauliflower with the coconut oil and salt until well coated, then place in a single layer on a rimmed backing sheet. Bake for 20 minutes.
While the cauliflower is roasting, place bread, garlic and rosemary in a food processor and pulse until you have bigger, textured crumbs. If you don’t own a food processor, feel free to use a knife and roughly chop.
Remove the cauliflower from the oven and toss well with the bread crumb mixture. Place back in the oven for an additional 10-15 minutes or until cauliflower is nicely toasted. Eat up!
Nutritional Information [per serving]
140 calories, 16 g Carbohydrates, 7.5 g Fat, 5 g Protein