There’s something about moving into a new home that has inspired me to step into the kitchen and be a little more creative and adventurous. On our first night, I made something I have always been apprehensive about preparing; duck breast. I don’t know why it made me nervous, but it was so simple. It turned out beautifully and it was absolutely delicious.
Now, what I am about to share with you may not seem like a feat, but I’ve never roasted cauliflower. I’ve boiled it, steamed, mashed and sauteed it, but I’d never thought to roast it…until last night. And you know what? Now I want to roast it ALL THE TIME.
There’s also something magical about getting out of your comfort zone in the kitchen and trying new things. I know I’ve gone through periods where I eat the same things throughout the week, not too much variety, but just enough that I felt I was getting some good nutrients in me. Taking a common vegetable, like cauliflower, and preparing it in a way you hadn’t dared to try, is exciting. It really opens up your recipe repertoire and introduces you to new flavours and textural sensations.
Cauliflower, much like the name implies, is an edible flower. Like cabbage, Brussels sprouts and kale, it is part of the plant species, Brassica oleracea. From a health stand point, cauliflower:
- is an excellent source of vitamin C, K, folate and B6 and a good source of manganese, and beta-carotene.
- contains phytonutrients called glucosinolates, which helps boost our detox system by activating detoxification enzymes and regulating their activity.
- is rich in sulphur-containing nutrients that give our liver a boost in Phase 2 detoxification. We take in plenty of toxins on a daily basis, so enjoying an array of cruciferous veggies like cauliflower can help your detox system work more efficiently.
- contains a number of key broad spectrum antioxidants like beta-carotene, beta-cryptoxanthin, caffeic acid, cinnamic acid, ferulic acid, quercetin, rutin and kaempferol, which help lower the risk of oxidative stress in our cells.
What you’ll need:
- 1 head of cauliflower
- 2-3 tbsp of coconut oil or any other favourite healthy fat (bacon, lard, tallow, duck fat, ghee)
- Salt and pepper
- Spices: I used a combination of garlic powder, onion powder, cumin, curry powder, dried parsley, and paprika. (A few good shakes of everything because I don’t tend to measure my spices)
Preheat oven to 425F. Line a baking sheet with parchment paper (for easy clean up) and set aside.
Remove the leaves and stem from the cauliflower. Cut the head into quarters and slice each quarter into florets. Rinse florets thoroughly in a colander and give them a shake to dry.
Place the florets in a large bowl and drizzle the coconut oil (or other healthy fat). Sprinkle salt and pepper and any desired herbs and spices to taste. Give the florets a good toss or mix with your hands to liberally coat them with the oil and spices.
Spread spiced florets on a baking sheet and roast in the oven for 10 minutes.
Remove from oven and turn the florets over. Return to the oven and let roast for another 10-20 minutes until tender. It should pierce easily with a fork.
Serve immediately or eat directly from the pan (like I did). Enjoy!
Is there something you haven’t made yet that you’d like to try? Maybe something that makes you nervous to cook? Perhaps there is a cut of animal meat you’ve never prepared and don’t know where to start? Let me know in the comments and I’ll post some recipes in the near future!