- Cauliflower, 1 medium or small sized bulb (organic ones tend to be smaller than non-organic)
- Extra virgin olive oil, 1/4 cup
- Pink sea salt (or salt of your choice), 1 tsp
- Balsamic vinegar, 1 tbsp (or juice of 1 lemon or 2 limes)
- Spices of your choice (picture shown is with fresh chopped rosemary, cracked peppercorns, and cayenne pepper)
- Egg, 1 (optional)
Preheat oven to 450°F (232°C).
Trim the leaves off the bottom of the cauliflower. Cut the bottom to create a flat surface for the bulb to stand on. Place the cauliflower in a large pot of water, and bring to a boil. Boil for 2-3 minutes. Drain. Place cut side down on a parchment or foil lined baking dish. Combine the oil, salt, vinegar, spices, and egg into a bowl. Beat until combined. Pour or brush the mixture over the surface of the cauliflower. Make sure the mixture coats the entire bulb.
Roast in center of oven for 20 minutes, or until tender (the larger the bulb, the longer the cooking time). If the surface has not browned, use the low broiler setting on the oven for a couple of minutes.
Serve whole or cut into pieces before serving along side a protein of your choice.
Like Indian food? Go with an Aloo Gobi theme and mix together some Indian spices with 1/2 cup of yogurt. Cut the olive oil back to 2 tbsp. The rest of the recipe details still apply. Prefer smaller chunks? Using scissors, cut the bulb into smaller pieces after roasting. Mix the really small bits with some rice. Or toss the small pieces with some healthy steamed veggies that you normally would find bland (green beans, broccoli, brussel sprouts, etc). Like bacon? Cut back on the olive oil and place 2-3 strips over the cauliflower before roasting (although this may not be appropriate for all cases depending on your situation and goals).
Or, for more ideas on variations, select this to Google it
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