I never used to think of cauliflower as a “sexy” vegetable. This recipe changed all that for me. Roasting it whole with flavor-enhancing garlic, smoked paprika, and oregano transforms ordinary cauliflower into, well, let’s just say—VAVOOM! Its cancer-fighting, immune-strengthening, health-promoting properties are a bonus.
First a word about oil.
Cooking with oil is a heated subject. This is because we probably weren’t meant to get our oil intake from anything other than the whole foods from which the oil is extracted. In order for oils to withstand high cooking temperatures, they require some degree of refining. However, once oils are refined their nutrient quality diminishes. That’s the sad truth. The trick, therefore, is to select the healthiest version possible, use as little as possible in cooking, and to pair it with ingredients that offer the most nutrition possible.
So, here’s my criteria for selecting a cooking oil:
For this roast cauliflower I used an organic avocado-coconut-high oleic safflower oil blend by Chosen Foods, but I used extra-virgin olive oil for the Lemon-Tahini Sauce.
2 tablespoons oil
3 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon dried oregano
1 cauliflower, stem trimmed and leaves removed
Salt and pepper, to taste
¼ cup toasted walnuts, chopped
¼ cup chopped fresh parsley
¼ cup lukewarm water
3 tablespoons tahini paste
½ teaspoon grated lemon zest
2 tablespoons lemon juice
1 teaspoon olive oil
Salt and pepper
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