This is the Summer’s Best Cauliflower recipe!
I’m a big fan of cauliflower. It is rich in I3C indole-3-carbonol compounds that fight against oxidative stress that drives aging, DNA damage, and cancer. The sulfurous compounds in cauliflower, although therapeutic may be a deterrent for some in taste. The acid and fat in this dish along with the herbal richness of rosemary really play on the texture of this cauliflower making it crave-worthy even for the cruciferous skeptic. This recipe is rich in detox and adrenal support as a boost of vitamin C and healthy fat.
Acid is so often underplayed but something I deeply appreciate in the culinary world, especially when cutting fats like cheese and to create interest in vegetable preparation. This recipe has a nice acid kick from champagne vinegar which plays nicely on the char of the roasted cauliflower with a mediterranean twist from rosemary. Rosemary has powerful antioxidants properties and unique polyphenols that have shown in studies to enhance memory.
This recipe pairs best with bone-in skin on pasture raised chicken thighs or grassfed ribeye steaks.
Ingredients:
1 large head cauliflower or two small, about 3 pounds
2 Tablespoons olive oil, plus more as needed
1 Tablespoon butter
1 teaspoon sea salt
1 teaspoon ground black pepper
3 Tablespoons shaved parmesan cheese
1 heaping Tablespoon chopped rosemary, about 3 sprigs
1 heaping Tablespoon chopped basil, about 6 leaves
1 Tablespoon champagne vinegar
Preheat the oven to 425°F. Cut the cauliflower into 2-inch pieces, about 1/2-inch thick. Place the cauliflower pieces on the 9x13 sheet tray, use two if necessary so pieces aren’t touching. Drizzle with the olive oil and butter, and sprinkle with salt and pepper. Mix well to thoroughly to coat the cauliflower, if needed add more olive oil to ensure glistening. Spread cauliflower pieces into a single layer. Place sheet pans into the oven and roast until the cauliflower starts to brown and the stems are tender when pierced with the tip of a paring knife, 30 to 35 minutes. Remove from the oven and toss with the parmesan cheese, rosemary, basil, and vinegar.
Makes 6 servings, ½ cup each
Calories 112, total Carbs 8g, fiber 4g, protein 4g, fat 9g
