Dairy-Free, Gluten-Free, Nut-Free, Soy-Free, Vegan
SERVES 5
PREP TIME: 5 MINUTES / COOK TIME: 25 MINUTES
Whether it’s white, purple, green, or any other color, cauliflower is antiangiogenic, supports the microbiome, and helps protect DNA and the immune system. Get creative by choosing your favorite color of cauliflower or even replacing it with the slightly milder romanesco. Part of the cruciferous vegetable family, cauliflower contains sulfuric compounds that have shown to be beneficial to human health in a variety of ways (Manchali et al. 2012).
2 tablespoons extra-virgin olive oil
1 small head cauliflower, cut into florets
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 garlic clove, minced
¼ teaspoon chili powder
½ teaspoon ground cumin
2 teaspoons fresh thyme leaves, chopped
Bioactive ingredients:
olive oil, cauliflower, garlic, cumin, thyme
1.
Preheat the oven to 450°F. Line a sheet pan with aluminum foil or a silicone liner.
2.
In a large mixing bowl, combine the oil and cauliflower. Season with the salt, pepper, garlic, chili powder, and cumin.
3.
Pour the mixture onto the prepared sheet pan, scraping any additional oil and spices out of the bowl and onto the cauliflower.
4.
Transfer the sheet pan to the oven, and roast for 10 to 12 minutes. Flip the cauliflower, and roast for 10 to 13 minutes, or until tender. Remove from the oven.
5.
Garnish with the thyme.
Per Serving:
Calories: 79; Total fat: 7g; Saturated fat: 1g; Protein: 1g; Total carbohydrates: 4g; Fiber: 2g; Sugar: 1g; Cholesterol: 0g
VARIATION:
Consider adding more garlic if desired; another 1 or 2 cloves will create a stronger flavor. You could also swap the thyme leaves out for 1 tablespoon parsley or cilantro.