Cauliflower was always one of those vegetables that would get passed to me at the table at Thanksgiving and it wouldn’t stop near my plate. Just kept on going.
I think it was a consistency issue. Rather mushy.
Then I started roasting vegetables and thought I’d revisit the one I had ignored for so long.
And after researching, I found out that cauliflower:
- Contains sulforaphane which a study showed reduced breast cancer tumors in rats by 40%. It also helps to flush toxins that may harm healthy cells so they don’t become cancerous.
- Contains indole-3-carbinol (abbreviated to 13C) which is an anti-estrogen. High levels of estrogen has been shown to promote tumor growth.
- Is a powerful antioxidant containing Vitamin C and Manganese
- Is anti-inflammatory
- Supports cardiovascular health
- Promotes digestion
Here’s a recipe I made one day and it was so yummy, I made it the next day too. (And then I remembered the research about cauliflower containing purines which will break down to produce uric acid…you may develop gout with too much uric acid.) So I didn’t make it again that week.
1 head of cauliflower, florets cut in bit site pieces
3 tablespoons olive oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon celery seed
1/4 teaspoon cumin
Salt and pepper
Mix spices separately. Place cauliflower and olive oil in a bowl to coat. Sprinkle spice mixture in and mix together. Place cauliflower on a parchment lined baking sheet and bake at 425° for 30-40 minutes or until golden brown.
This was my snack this afternoon. Crunchy. Healthy. Yum.