Cauliflower is a versatile vegetable that has a host of health benefits. It is a great source of Vitamin C and a good source of manganese and dietary fiber.
Cauliflower is a member of the cruciferous family of vegetables along with others such as broccoli, kale, bok choy, cabbage and brussels sprout. Cruciferous vegetables have antioxidant nutrients that help boost Phase 1 of liver detoxification and sulfur containing nutrients to boost Phase 2 of liver detox.
Cruciferous vegetables also contain indole-3-carbinol (I3C). I3C is the result of the breakdown of indole-3-glucosinolate through cutting, chewing or light cooking. A great deal of research has been done indicating anti-cancer properties of I3C with various cancers such as prostate and breast cancers.
Cauliflower is one of my favourite vegetables. It can be used in so many ways from dips to pizza crusts. Its mild flavour lends itself to the use of many different ingredients.
This particular one was a hit with my family so I thought I would pass it alone.
Roasted Cauliflower with Sun-dried Tomatoes and Capers
1 Head of Cauliflower cut into florets
5 Anchovy Fillets
½ cup Sun-dried tomatoes
4 TBSP Melted Coconut Oil
2 TBSP Capers
4 Cloves of Sliced Garlic
Salt and Pepper to taster
Juice of ½ a lemon
Preheat oven to 220C.
Toss together florets, sundried tomatoes, coconut oil, capers, garlic, salt and pepper then put mixture on roasting pan.
Cook for about 20 minutes or until cauliflower is tender.
Put cauliflower mixture in to serving bowl and sprinkle with lemon juice.