March 11, 2013
Ah, cruciferous vegetables! Replete with the anti-cancer compound indole-3-carbinol, cruciferous vegetables are also high in fiber, and thus good for the heart and digestive system.
Kale, cabbage, broccoli and cauliflower are examples of powerhouse cruciferous plants.
As a predominantly plant-based eater, I am ever in search of the perfect veggie preparation. This weeked I created the following roasted cauliflower dish to share at a family birthday party, and the platter was scraped clean.
Give it a try, and let me know what you think!
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 sprigs fresh thyme (or one teaspoon dried thyme)
- 1 organic cauliflower head, rinsed
- 1 leek
- 5 cloves organic garlic
- juice from one half lemon
- 2 Tablespoons pine nuts, toasted
additional salt and pepper, to taste.
Combine oil, garlic, salt, pepper and thyme in a medium bowl. Remove cauliflower florets from the stalk. Coarsely chop the leek (use the white park only). Spread cauliflower, leek and garlic on a baking sheet. Drizzle oil and seasonings over vegetables. Coat well.
Cook for 15-20 minutes at 400 degrees. Stir occasionally. Test cauliflower for tenderness using a fork.
Remove from the oven and drizzle with lemon juice. Season with salt and pepper as desired.
Sprinkle with toasted pine nuts.