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Recipe Box: OvenRoasted Cauliflower D id you know that more than 90 percent of all cauliflower grown in the United States comes from Salinas Valley? The growing season can last up to 10 months due to our moderate climate and rich soil, but winter is prime time for so-called cruciferous veggies. They represent a diverse group that includes cauliflower, broccoli, cabbage, kale, bok choy, arugula, Brussels sprouts, collards, watercress and radishes. The name “cruciferous” is an informal classification for members of the mustard family and comes from the Latin cruciferae meaning “cross bearing,” because the four petals resemble a cross. While color is generally an excellent indicator of phytochemical content, cauliflower is one exception. It provides a host of protective nutrients and phytochemicals. Sulforaphane, one of the active components in cauliflower, has a favorable effect on hormone metabolism. Additionally, sulforaphane and indoles, another potent phytochemical, are thought to protect against breast, colon, lung, oral, esophageal, thyroid, and prostate cancer by helping detoxify cancer-causing substances and slowing tumor development. Cauliflower is also a good source of vitamin C and folate, two disease preventing nutrients that are also important for optimal functioning of immune function. You may have noticed that cauliflower has been a trendy vegetable the past few years — moving beyond a steamed side dish. It can easily be transformed into other uses: cauliflower rice, cauliflower wraps, cauliflower pizza crusts, cauliflower gnocchi, cauliflower mashed ‘potatoes’, cauliflower crackers, cauliflower hummus, and more. These options can be great for anyone, but particularly for those being cautious of carbohydrate intake, avoiding gluten, and/or following a grain-free diet.
Try roasting florets or “steaks” of cauliflower to release its pleasant flavor. When pureed, it’s a great substitute to cream sauce. Or pickle it for a lowcalorie salty, crunchy snack. Oven-roasted cauliflower is flavorful because the high heat caramelizes the flesh and turns it into a delicacy. Here’s an easy recipe from Chef Brandon Miller for you to try. Simply toss the florets with olive oil, garlic and Parmesan, then bake until golden. ••• Oven-Roasted Cauliflower with Parmesan (Serves 4) Ingredients 1 large head cauliflower, cleaned and separated into florets 4 T. extra-virgin olive oil ½ tsp. sea salt ¼ tsp. black pepper 1 tsp. garlic powder ¼ cup grated Parmesan Directions Preheat your oven to 425 degrees F. Place the cauliflower florets in a single layer inside a rimmed baking dish. Toss the cauliflower florets with the olive oil, salt, pepper, and garlic powder. Roast for 15 minutes. Gently stir the florets, sprinkle them with the Parmesan, and continue baking until tender and golden, about 10-15 more minutes. Serve immediately. n
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www.tpgonlinedaily.com Aptos Times / January 1st 2022 / 21
