Cauliflower is a delicious vegetable with an exceptional nutritional density, which means it contains substantial amounts of vitamins and minerals even in small amounts. It makes sense why Mark Twain once called cauliflower “cabbage with a college education.”
One cup of cauliflower contains only 25 calories. Plus, it is a great source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese.
There are so many different ways to prep, cook, and eat cauliflower that sometimes it feels like… what can’t you do with cauliflower? Really, this is a versatile veggie that fits most dishes because of its sturdy structure and subtle flavor.
1 large head cauliflower cut into bite-size florets about 7-8 cups
3 tablespoons extra virgin olive oil
1 teaspoon yellow curry powder * optional – see notes
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly spray with cooking spray. Add cauliflower florets and drizzle with olive oil. Sprinkle with seasonings and toss until evenly coated. Spread cauliflower out in an even layer so the florets aren’t touching. Bake at 425 degrees F for 25-30 minutes OR until cauliflower are fork tender and the edges are slightly charred. Best served immediately.
Recipe and image from Carl's Bad Cravings