Roasted Cauliflower with Fresh Herbs and Parmesan

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 

Mashed Cauliflower "Potatoes"

This mashed cauliflower recipe is such a fun and easy new way to try cauliflower. Its especially helpful if you or someone you know is allergic to potatoes. Cauliflower comes in many varieties seasonally including white, orange, and purple. Enjoy!

1 medium head cauliflower, trimmed and cut into small florets (6 - 7 cups)

1-tablespoon extra virgin olive oil

Sea salt and ground black pepper, to taste

Bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain well and transfer cauliflower to a food processor. Add oil and reserved water, 1 tablespoon at a time, and puree until smooth or mash cauliflower with a potato masher. Season with salt and pepper and serve.

MASHED CAULIFLOWER & MILLET

This recipe is a sneaky way to eat cauliflower, a star vegetable in the cruciferous family. Cruciferous vegetables contain unique cancer-fighting phytochemicals called isothiocyanates.

Directions Makes 8 servings 1 cup chopped onion 1/4 cup vegetable broth or water 2 cups dry millet, quinoa, couscous, or grain of your choice 4 cups chopped cauliflower (about 2 heads) 1/2 teaspoon sea salt water for cooking 2 cups of selected grain Sauté onion, using broth or water, 2 tablespoons at a time as needed to prevent sticking, for 3 minutes. Add grain and toast for 5 minutes. Add cauliflower, salt, and water. Cover pot and cook until grain has absorbed all the water. When the grains are done, mash the mixture together with a potato masher. Add a little additional water if necessary in order to get a smooth consistency.