Cauliflower is one of the most under-appreciated vegetables. Yet it’s full of sulforaphane, a cancer protective phytonutrient! A member of the cruciferous vegetable family (along with broccoli, kale, and Brussels sprouts), cauliflower can have a strong flavor and perhaps that’s why people are turned off. Roasting sweetens the vegetable and softens any strong flavors or bitter undertones. Or maybe they just assume that their green cousins are much healthier — nothing could be further from the truth. You should eat those others and you should also eat cauliflower.
Fantastically versatile, cauliflower soaks up the flavor of its accompanying flavors. In this dish, the curry provides a
warmth, while the lemon, parsley and olives brighten it up and the peanuts add crunch and substance. Here’s a delicious recipe to get you started:
Spiced Roasted Cauliflower with Olives and Parsley
- 1 head cauliflower, cut into bite-sized florets, washed and dried
- 1/2 red onion sliced
- 3 Tbs extra virgin olive oil
- 2 tsp hot Madras curry powder
- 1/2 tsp salt
- freshly ground pepper
- 1/4 cup parsley
- Juice of 1/2 lemon
- 2 Tbs (or more if you like) chopped Kalamata olives
- 3 Tbs lightly salted roasted peanuts
Preheat the oven to 400 degrees. Mix cauliflower with olive oil, onions and spices (cauliflower through pepper) and pour out on a sheet pan. Roast for 20 minutes and stir, then roast further 10-15 minutes until browned and cooked through. While hot, toss with parsley, lemon juice, olives and peanuts.