Cauliflower is one of those vegetables that I didn’t have much time for growing up unless it was served as a creamy cauliflower & cheese casserole. Now however it is a staple in our house and we have been loving the vibrant purple cauliflowers that are available here over winter. Once we forgot overcooked boiled or steamed cauli, and found out how good cauliflower tasted roasted …. or made into pizza bases… or as coconut cauliflower rice … there was no going back!
Cauliflower not only makes a great lower carbohydrate alternative to rice, pasta & potato but it is a cruciferous vegetable providing a rich source of a number of phytonutrients, such as indole-3-carbinol, which may help lower the risk of cancer, and also sulforaphane, a compound with antimicrobial, anticancer and anti-inflammatory properties. It is also a good source of vitamin C, magnesium and B vitamins as well as dietary fibre.
This simple roasted cauliflower dish is a great addition to any meal or a roast alternative for plant only eaters. Simple to make, you can play around with the spices you add, including some chilli or lemon zest, or adding other fresh herbs on top.
We use all organic ingredients
Vegan Option, Gluten Free, Nut Free, Grain Free
1 organic cauliflower with some outer leaves left on
2 tbs ghee or coconut oil
1 1/2 tsp turmeric
1 1/2 tsp paprika
1 tsp garam masala
1 tsp celtic salt
½ tsp black pepper
1 tbsp chopped parsley
Heat oven to 160 oC
- Place cauliflower on parchment paper on baking tray
- Melt ghee if solid, and add turmeric, paprika, garam masala, salt & pepper, mixing well
- Spread over cauliflower allowing to run down the sides and soak in
- Bake in oven for 45-60 mins or until cauliflower is soft
- Sprinkle with parsley and serve warm.