Cauliflower
is a humble vegetable that is passed over for its sister crucifer:
broccoli. But cauliflower is actually packed
with detoxifying phytochemicals! For an extra punch of calcium, add any tender greens that surround the base of
the head at the end of the roasting time.
Serve this tasty dish alongside a piece of salmon or chicken breast and
some sautéed greens.
6
cups cauliflower florets (about 1 head)
1
½ tablespoons olive oil
½
tablespoon chopped fresh parsley
1
teaspoon chopped fresh thyme
1
teaspoon chopped fresh tarragon
2
garlic cloves, minced
¼
cup (about 1 oz) grated fresh Parmesan cheese
1
tablespoon fresh lemon juice
salt
and freshly ground pepper
Preheat
oven to 450°F.
Place florets on a large roasting pan evenly spaced. Drizzle with olive oil and roast about 15 minutes, tossing and stirring every 5 minutes or so.
Remove from oven and sprinkle with herbs and garlic. Return to oven and continue roasting about 5 minutes more. When done, cauliflower should be evenly browned and tender, not mushy.
Transfer to a large bowl
and toss with Parmesan cheese, lemon juice, and season with salt and
pepper. Serve immediately.
Serves
4 as a side dish
Preparation
time: about 30 minutes
Recipe by Full Circle Farms
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