How can you say no to cauliflower when it is this beautiful!?
Usually I find cauliflower to be a fairly boring vegetable, and rarely buy it. But when I saw a giant beautiful purple cauliflower at the farmer’s market this weekend, I suddenly found myself excited about this often-ignored veggie.
I roasted it up and tossed it with all kinds of goodies for a huge filling and delicious salad!
serves 1
2 C cauliflower florets
2 t olive oil (I highly recommend roasted garlic flavored)
1 slice whole grain bread of your choice
1 T sundried tomatoes (plus some of their oil – go ahead!)
1 T pine nuts
1 T nutritional yeast
1/2 t kosher salt
1/2 t freshly ground black pepper
herbs for garnish
Preheat oven to 400 degrees.
Toss cauliflower in olive oil, salt, pepper, and nutritional yeast. Place on a foil-lined baking sheet. Roast for about 35 minutes, until golden and crispy.
For the bread, you want to get it crunchy like croutons, but it will burn if you start it with the cauliflower. So either toast the slice of bread plain and then cube or rip it up to toss with the salad, or add it to the cauliflower about 5 minutes before the cauliflower is done.
Toss everything together, top with your favorite fresh herb to liven up the flavor after all the roasting, and add that greeeeeeen!
Nutrition facts: Calories: 235; Calories from Fat: 145; Total Fat: 16.1g; Saturated Fat: 1.9g; Sodium: 1300mg; Total Carbohydrates: 18.9g; Dietary Fiber: 8.5g; Sugars: 6.4g; Protein: 10.3g
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