Friday's Fixin's: Roast Cauliflower

In this week’s issue of Gwenyth Paltrow’s blog Goop, I came across the MOST delish cauliflower recipe. Yum-Yum-Yum!

It took me a long time to like cauliflower, but when I fell for it, I fell hard! If prepared correctly it is really tasty. As GP says on Goop, “When cauliflower is roasted at a high temperature with such natural flavor enhancers as garlic and lemon, it becomes wonderfully charred and tasty.” I couldn’t agree more!

Plus, there are lots of Silver Lined health benefits of eating Cauliflower (yes, of course I’m going to share them!):

1. Better digestion
2. Cancer prevention
3. Anti-inflammatory
4. Antioxidants
5. Lots of B Vitamins
6. Heart Health
7. Weight loss

Roast Cauliflower with Chili, Garlic, Capers and Lemon

from Goop

Photograph from Goop

Ingredients

• 1 head of cauliflower, outer green leaves removed, broken into bite-sized florets
• 2 cloves of garlic, minced
• 1 small red chili, deseeded and sliced
• 1 tbsp capers
• juice of 1 and a half lemons
• olive oil
• sea salt
• freshly ground pepper

1. Preheat your oven to 425°F.
2. Blanch the cauliflower in salted boiling water for about 2-3 minutes, then drain in a colander. When it’s completely dry, add to a roasting pan. Season with salt and pepper.
3. With a pestle and mortar, bash the chili, garlic and a pinch of salt until it forms a paste. Add 2-3 tablespoons of olive oil, mix and pour over cauliflower. Pour over the juice of 1 lemon, and reserve the rest. Toss to coat every floret.
4. Roast uncovered for 25-30 minutes, mixing once or twice to even out the browning.
5. Remove from oven and sprinkle immediately with lemon and capers. Toss to coat.

Hope that you enjoy this recipes as much as I am!