Roasted Cauliflower

I can’t believe my husband said that this recipe is his favorite vegetable recipe that I make! This is a huge success as he is not a fan of many vegetables and would not even touch cauliflower a couple of years ago.  And since cauliflower is available all year round and is packed full of nutrients, I am happy to make this whenever he wants! Plus, it is ridiculously easy.

Here are a few nutritional tidbits on cauliflower:

1. There is research that links cauliflower to cancer prevention

2. Cauliflower contains phytochemicals called glucosinolates that help the body detox

3. Cauliflower is an excellent source of vitamin C (meaning it contains 20% or more of the Daily Value of vitamin C per serving)

4. Cauliflower is anti-inflammatory and is a good source of vitamin K (meaning it contains 10-19% of the Daily Value of vitamin K per serving)

5. Cauliflower is high in fiber!

Recipe makes 8 1/2 cup servings

Ingredients:

1 medium head cauliflower

1 tsp olive oil

Juice of 1/2 lemon

1 Tbsp black pepper

1 Tbsp grated Parmesan cheese

Instructions:

1. Preheat oven to 450F

2. Trim cauliflower into florets and pieces

3. Place cauliflower in baking dish

4. Mist cauliflower with olive oil (I use a Misto sprayer)

5. Drizzle lemon juice and black pepper on top

6. Roast cauliflower to desired tenderness (I like a little char on top). I usually leave it in the oven for about 25 minutes and toss it around halfway through.

7. Take out of oven and sprinkle with Parmesan cheese.

8. Enjoy!