Roasted cauliflower with garlic and lemon
Cauliflower is a cruciferous vegetable, along with broccoli, cabbage, and Brussels sprouts. But unlike them, cauliflower is traditionally white. Why ? The answer is very simple: cauliflower does not contain chlorophyll, the pigment responsible for the green color of many plants.
And what about the orange, purple and green cauliflowers that brighten the vegetable display? The orange color comes from carotene, a precursor of vitamin A also present in carrots. The purple color comes from anthocyanins, powerful antioxidants. Finally, the green color, as mentioned above, comes from chlorophyll, which is also rich in antioxidants.
Although it lacks colored pigments, cauliflower is still a very nutritious vegetable. It is rich in fiber and vitamins B6, B9, C and K. Cauliflower is also quite popular in the keto and low-carb diets since it contains very few carbohydrates and calories. Go ahead and shamelessly garnish your plate with cauliflower!
Cauliflower is excellent fried, au gratin or in a soup. This week we offer you a recipe for grilled cauliflower with garlic and lemon, two important sidekicks for the cold season.
Ingredients
- 1 medium size cauliflower
- 1/4 cup Phoeapolis Organics extra virgin olive oil
- 1 tbsp minced garlic
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp mozzarella cheese or a vegan option
- Minced chive
Directions
Preheat the oven at 500°F.
Place the cauliflower florets on a baking pan. Pour the olive oil over the cauliflower and add the garlic, lemon juice, salt and pepper.
Place the pan in the oven and cook for 15 minutes. Stir a few times while cooking.
Remove from oven and sprinkle with Parmesan and chives.
Serve immediately.
A recipe from Phoeapolis Organics
