Perfect for a dinner party, a quick vegetarian dinner, or convincing a meat-lover to try a vegan steak, this roasted cauliflower recipe is my new addiction. It’s also vegan, Paleo and gluten-free, so it will appeal to a number of different diet plans.
I’ve eaten it with crumbled cheese, or with a simple sauce, and I include it in warm salads, but when I’m detoxing I eat it right from the oven, just as it is. Cauliflower has a heft to it that makes it feel like you’ve eaten something substantial, and nutritional factors that help the body in a number of ways.
When I was young I pretty much hated cauliflower, until I discovered the fantastic taste it gets from being roasted. Ever since then I tried different flavors to go with the roasted cauliflower, and with time I settled with my favorite combination: cumin and garlic.
Garlic masks the sulfur smell of cauliflower, and cumin takes it into a whole new dimension with its distinct flavor, with just the right bit of spice. Who needs meat when you have cauliflower, seasoned up just like a steak and left in bigger portions instead of chopped up.
This humble vegetable is blessed with excellent benefits for your health, most of which remain intact when we lightly cook cauliflower. While boiling and overcooking it destroys most of its nutrients, lightly steaming, sauteing or lightly roasting it allows for nutrient retention.
Cauliflower contains a wide array of nutrients: vitamins C, K, and B complex, and minerals like manganese, magnesium and potassium. There’s also protein and omega-3 fatty acid, along with fiber and other phytonutrients.
The main health benefit we’re interested is how cauliflower helps the detoxification process, because it contains high amounts of glucosinolates, antioxidants, and sulfur-containing phytonutrients which boost both Phase 1 and Phase 2 of the detox process, and also activates the enzymes involved in this activity.
The Vitamin K in cauliflower is a regulator of our body’s anti-inflammatory response, while the antioxidants act against the oxidative stress giving the body protection against chronic diseases, including cancer. That’s why you’ll often here cauliflower and other cruciferous vegetables making health news.
All the relatives in the cruciferous family have the same detoxifying effects on our system, but to different degrees. This is why including vegetables like cauliflower, broccoli, kale, Brussels sprouts or cabbage as often as possible in your diet is one of the best ways to protect against chronic disease and to help maintain your natural detox function.
(Make this next: Skinny Salad with Zucchini Noodles)
- 1 medium cauliflower head
- 1 tsp cumin powder
- 2 garlic cloves, minced
- 1 tsp coconut oil
- ½ tsp sea salt
- Preheat the oven at 180°C/356°F.
- Line a baking sheet with parchment paper.
- Rinse the cauliflower with plenty of water, and cut it in big florets. Cut each floret in half.
- Place the cauliflower on the baking sheet, add cumin, garlic, salt and coconut oil and toss to combine.
- Roast for 7 minutes, then flip over each steak and bake for 10 more minutes.
- Serve with a salad, or as they are.
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