Cauliflower: Broccoli's Pale Cousin

I am forever preaching, “eat your green leafys.” If you listen to that advice (I wish more people would), then cauliflower would never find its way onto your plate. Like its green relative broccoli, cauliflower is a cruciferous vegetable. As part of the cruciferous family, cauliflower offers many health benefits to several body systems; the detox, antioxidant and anti-inflammatory systems. These body systems are placed under stress during extensive bouts of exercise. Rebuild your body stronger by fueling with foods give something back. Cauliflower, with its power-packed nutrition profile does exactly that.

A visit to your local farm should provide a big, vibrant head of cauliflower. Combine it with some curry to spice up the upcoming cool fall nights.

Roasted Curried Cauliflower

Ingredients
  • 1 head cauliflower, leaves and core removed, florets cut into ¼ inch slices
  • 2 tsp olive oil
  • 1 Tablespoon plus ½ teaspoon lemon juice, divided
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • fresh cilantro leaves
Directions
  1. Preheat the oven to 400. 
  2. In a large bowl whisk together oil, 1 Tablespoon lemon juice, curry powder, salt and paprika.
  3. Add cauliflower and toss to coat. 
  4. Spread on a large baking pan and bake for about 25- 30 minutes, until tender crisp and brown. Sprinkle with remaining lemon juice and cilantro.

Bonus Recipe: Roasted Cauliflower Soup

Take your leftover cauliflower and put it to new use. Puree the leftovers, veggie broth and a touch of coconut milk (or regular milk) for a nourishing soup.