Dry-roasted Cauliflower with Cayenne and Lemon
CAULIFLOWER & LONGEVITY: It is usually the colorful veggies that get all the attention for being the brightest stars in the healthy diet universe. But cauliflower, which has grown in popularity, is an exception. All the cruciferous vegetables play an important role in eating for health and longevity. In Ikaria, people grow all manner of them in their winter gardens. Why is cauliflower so special though? For one, it’s extraordinarily versatile and naturally satisfying, the way a steaming bowl of pasta or rice is, but it contains a sixth of the carbs, so it’s great if you’re watching your carb intake. Low on the glycemic index, cauliflower is also a delicious choice for people with diabetes. It’s an excellent of vitamin C, and a good source of vitamin B6 and magnesium (the feel-good mineral). But perhaps most importantly, cauliflower is packed with antioxidants, which help repair cells and protect them from inflammation, reducing the risk of chronic illness. Cauliflower, like all the cruciferous veggies, is rich in sulphur compounds, too (that’s where their heady aroma comes from), which have been shown to have anti-aging properties.
Ingredients
- 1 medium cauliflower about 2 pounds (1 kilo), cut into florets
- ⅓ cup extra virgin Greek olive oil
- ½ to 1 tsp cayenne pepper
- Greek or other sea salt and freshly ground pepper to taste
- 2 to 3 Tbsp strained fresh lemon juice
Instructions
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Preheat the oven to 350℉ (180℃).
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Place the cauliflower florets in a shallow ovenproof glass baking pan and toss with the olive oil, cayenne, salt and pepper. Cover with parchment and aluminum foil and bake for 30 minutes. Remove the paper and foil and continue roasting another 15 minutes or so, until browned and lightly charred. Serve hot, warm or at room temperature, drizzled with the lemon juice.
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