I don’t know if it’s a quirk with our DNA or our taste buds, but my family LOVES cauliflower. This is fantastic because cauliflower offers a slew of health benefits! Cauliflower provides nutrient support for the body’s detox system, antioxidant system, and anti-inflammatory system. It is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6, as well as a good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. This makes it a great vegetable to try to work into your whole foods detox that I mentioned last week!
This recipe combines cauliflower with lemon and parsley for a zesty and flavorful side dish.
1 head of cauliflower, washed, cored, and sliced into ½ inch thick florets
2 tablespoons olive oil
1/2 teaspoon sea salt
Zest of 1/2 a lemon
Juice from 1/2 a lemon
1/3 cup parsley, minced
Preheat the oven to 400 degrees. Place the cauliflower on a baking sheet. Drizzle with olive oil and sprinkle with sea salt and lemon zest. Bake the cauliflower for 10 minutes then flip and roast for another 10-15 minutes (or until the cauliflower is soft and lightly browned). Place the roasted cauliflower in a serving bowl and toss with lemon juice and parsley. Add additional salt or lemon juice to taste.
Brook Schales, ND, PLLC | Naturopathic Family Physician 703 Lilly Rd. NE, Suite 102, Olympia, WA 98506
Ph 360-524-3720 Fax 360-350-0723