Roasted Cauliflower

Cauliflower is a versatile vegetable that takes on many different flavors and pairs well with meats and fish. Now is the perfect time to pick up some fresh cauliflower at your local farmer’s market or grocery store because its peak season is right around the corner.

How to Cook: You can roast, steam, mash or even toss cauliflower in soup.

How to Pick: Look for cauliflower that is firm, has tight florets and no brown spots.

Varieties: White is the most common color, but there are also orange, green and purple varieties.

Health Benefits: Low in calories and packed with nutrients, cauliflower has a high amount of antioxidants, vitamin C, potassium, folate and fiber.

Roasted Cauliflower (Serves 4)

Since cauliflower soaks up flavors so well, roasting cauliflower is the perfect vehicle to turn picky eaters into vegetable fans with garlic and parmesan cheese. This quick and easy side dish will pair perfectly with any meal.

*Tip: If the sheer mass of a cauliflower and how to cut it up seems a bit intimidating, check out this short video on how to cut and core a cauliflower.

Ingredients:

1 Head of cauliflower

3 gloves garlic minced

Olive oil

½ tsp Italian seasoning

½ tsp thyme or 1 tbsp of fresh thyme

¼ tsp salt

1/8 tsp pepper

½ cup of parmesan cheese

¼ cup of course bread crumbs

Directions:

• Heat oven to 375 degrees.
• Cut and core cauliflower into bite size pieces.
• On a large baking sheet or casserole dish toss all ingredients (except parmesan and bread crumbs) and drizzle olive oil until the cauliflower is lightly coated ¼ – ½ cup.
• Spread out the cauliflower florets to a single layer so all sides can caramelize.
• Bake for 20 minutes until edges are golden brown and the florets are almost soft.
• Toss in parmesan and bread crumbs and cook for another 10 minutes until golden brown.
• Enjoy!

Cauliflower contributes to a healthy balanced diet that reduces the risk of cancer and other diseases. Learn more about preventing cancer through eating a healthy diet at Preventcancer.org.