Roasted Cauliflower
I think these are very tasty morsels as a side dish and the benefits of cruciferous vegetables are vast. They are high in soluble fiber so they will keep you full and clean you out. They are high in vitamin C and contain many nutrients with anti-cancer abilities. They are are also thought to help prevent age-related macular degeneration and cataracts. So eat up!
Roasted Cauliflower
Serves 4-6
2 heads of cauliflower, chopped into bite size pieces
1-2 teaspoons Olive Oil
1/2 teaspoon Garlic Powder (not salt)
1/2 teaspoon Onion Powder (not salt)
1/4-1/2 teaspoon Sea Salt (and desired amount for sprinkling on after cooked if desired)
Pepper
Preheat oven to 375˚F. After washing the cauliflower cut the bottom stems off and slice in half for ease of cutting. Then chop into bite size pieces.
Put the measured olive oil and spices into the bottom of a large bowl then drop the cauliflower in the bowl. Put the large cooking sheet you will cook them with on top of the bowl and shake it up for even disbursement of the oil and spices. If you think it needs more oil you can pour the oil along the side of the bowl so it does not stick into one or two pieces and re-shake. Take the pan off from the bowl and spray it with a small amount of non fat cooking spray. Spread the cauliflower out on the pan in a single layer. Place tin foil over the pan and bake for 15 minutes or until desired tenderness. Raise the rack in the oven and turn the oven to broil and broil until golden brown. Make sure to turn them often or they will burn. If they start to dry out from not using a lot of oil spray a little with the non fat spray to moisten.
Remove from the oven, sprinkle with additional salt and some pepper if desired and serve hot. ENJOY!
Tags: anti-cancer food, Easy Vegan, Gluten Free, Quick and easy, Side dish, step by step, Vegan
