I love cauliflower!
It’s one of those really versatile veges that can be used in so many ways. My favourite way to do it though is roasted. The beautiful caramelization is just so tasty and it’s so easy to do.
I use olive oil as it takes a higher temperature than most other oils. Coconut oil is delicious but I find my kids aren’t fond of the flavour when it’s roasted. Duck fat or tallow would be amazing if you can get your hands on some great quality stuff. If you like some zing, add some chilli or spices to the mix!
Cauliflower has some amazing health benefits including:
* cancer fighting
* improving blood pressure and kidney function
* fighting inflammation in your body
* a digestive aid
* rich in vitamins and minerals
* good for brain health
* full of antioxidants
Gluten free, grain free, dairy free, nut free, egg free, vegan, vegetarian, paleo
This is what you need:
1/2 head of organic cauliflower
3 tablespoons good Aussie olive oil
2-3 cloves organic garlic
Pink salt or celtic sea salt and freshly cracked black pepper, to taste
This is how you do it:
Preheat the oven to 220ºc.
Cut the cauli into smaller florets.
Toss everything together in a bowl (I like to massage it all in with my hands).
Whack it into a roasting pan and cook the oven for 20 minutes.
If you want to get extra fancy, sprinkle your roasted cauliflower with some fresh herbs, chilli, lemon juice and/or freshly grated parmesan cheese after it’s roasted.
Leftovers? It’s also delicious cold in a salad or whizz it up and add to hummus.