Cauliflower is a cruciferous anti-cancer vegetable. One whole head has only 146 calories and is packed with fiber and nutrients including 12 grams fiber, 472 percent daily value for vitamin C, 55 percent daily value for vitamin B-6, 22 percent daily value for magnesium, 12 percent daily value for calcium and 13 percent daily value for iron. Cauliflower is delicious roasted and when cooked whole, makes a beautiful holiday centerpiece. For those with jaw pain and trouble chewing, who need to be on a soft diet, this three-ingredient simple recipe is ideal. Steaming and then roasting allows for a soft texture without sacrificing the sweet and nutty flavor of roasted cauliflower.
Choose organic ingredients when available:
1 medium head cauliflower, remove bottom stalk and outside leaves, keep head intact
2 Tablespoons extra virgin olive oil
Sea salt to taste
- Preheat oven to 385 degrees Fahrenheit.
- Rinse the head of cauliflower and place in a large saucepan with about 2 inches of water. Bring to a boil, lower heat to a simmer, cover and steam for 10 to 15 minutes, until a fork can pierce easily. Watch water level and add more if needed.
- Remove head from the saucepan and place on a roasting pan, core-side down. Rub with olive oil and lightly season with salt.
- Roast for 35-40 minutes, depending on size or until a knife easily pierces the core. If you prefer softer cauliflower, then roast for longer. If it browns too much, tent with foil.
- Serves 4.
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