Prep: 5 minutes
Cauliflower is one of the produce section’s best-kept secrets. According to Angela Charlton, R.D.N., a Carilion Clinic registered dietitian and nutritionist, adding cauliflower to your diet is a great way to add nutrients.
“Cauliflower is packed with potassium and vitamin C,” she said. “Along with other cruciferous vegetables such as broccoli and Brussels sprouts, cauliflower is an excellent source of soluble fiber.”
Mild in flavor, cauliflower holds its shape when pickled and gives in to the masher when steamed. When roasted, as in this recipe, it takes on a delicious nutty flavor with crisp, chewy edges. Try it and let us know how you like it!
Planting tip: Cauliflower is a cool-weather crop so plant before the end of April to harvest before summer heat kicks in.
1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
1/4 cup extra-virgin olive oil
5 cloves garlic, roughly chopped
1/4 teaspoon crushed red pepper
1 teaspoon kosher salt
2 teaspoons roughly chopped fresh thyme leaves
- Preheat the oven to 450 degrees F.
- Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again.
- Roast until golden and tender, about 20 minutes.
- Transfer to a bowl and serve.