Roasting makes most vegetables taste delicious, and cauliflower is one of them! Cauliflower belongs to a family of plants that behave as chemical warriors for the body. It is from a family of strong flavours such as cabbages, brussel sprouts, and kale.
There are many health benefits to eating cauliflower; it contains many sulphur compounds which are known to be cancer fighting and they are rich in antioxidants which act in our detoxifying pathways. It also has lots of soluble pectin fibre, which is very beneficial for our gut health, encouraging the growth of good bacteria, hello microbiome!
I often take this dish to BBQ's and parties and get asked for the recipe, and I am hoping you will enjoy it too. I roast 2 cauliflowers at a time, and enjoy eating the leftovers with a poached egg, or some feta cheese, or with some fried mushrooms oven the next few days.
Preheat oven to 185ºC
- Using a whole cauliflower, cut any green leaves off the base and discard
- Cut the cauliflower into halves including the stalk portion, and then each half into 4-5 wedges
- Line a roasting tray with baking paper
- Lay the wedges on your tray, and season with salt and pepper, and sprinkle over a teaspoon of ground cinnamon, and a generous slurp of olive oil on the wedges (this oil will be part of your salad dressing)
- Roast in the oven for about 45 minutes, you may wish to turn the wedges over when half done
Slice a few stalks of Celery, add flat leaved parsley leaves, and chop some spring onions finely, or some red onion. Fresh mint or coriander are also good companions to this salad
- 2 tablespoons Spanish Sherry Vinegar
- 1 tablespoon Maple syrup
- Olive oil if needed
Stir these ingredients in a dish, pour on vegetables, and toss thoroughly
A big thanks to @moorhousecreative for the photography!