Cauliflower rarely makes an appearance on my grocery list. Cauliflower was the cruciferous vegetable that I was least excited about. I politely partake of it when my husband prepares it. I have mostly eaten it steamed, which has a rather bland and not pleasant flavor, or with a not-very-healthy creamed sauce. My sister called the other day with a recipe to try. Roasted cauliflower steaks! It didn’t sound that enticing. How could it be any better than steaming it? Well, I had a second helping, and will include this in a frequently-eaten food. Not only were they delicious, but also easy to prepare. On top of all that, cauliflower is a very healthy food. How could a white vegetable possibly be healthy? Read on.
Cauliflower is a good source of vitamin K, which helps regulate the body’s response to inflammation. This in turn may help to prevent cancer because inflammation increases the risk of cancers developing. Cauliflower also supports the cardiovascular system; inflammation also has a negative affect on blood vessels and circulation. It offers digestive support with fiber content and research shows it also protects the lining of your stomach. It is an excellent source of vitamin C too, which is an antioxidant.
- It is at its best fall through early spring when it is in season
- It should be creamy-white without spots or yellowed leaves
- You may store fresh cauliflower in a plastic bag in the refrigerator for up to a week, stem-side down, but use it within a day or two for best flavor. A strong flavor develops with longer storage.
Roasted Cauliflower Steaks
This recipe couldn’t be easier!
- Preheat oven to 425°.
- Remove leaves, stem, and part of core.
- Wash cauliflower with cold water. Then slice the head into 1/2-inch “steaks”.
- Put “steaks” onto cookie sheet. Brush both sides lightly with olive oil and salt and pepper the top side.
- Roast for 10 minutes and then flip steaks with a turner/spatula. Roast another 10 minutes and serve.
** My sister also sprinkles smoky paprika on the steaks.
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