Whole Roasted Cauliflower

WHOLE ROASTED CAULIFLOWER

FOOD AS MEDICINE: 

Cauliflower has a mild and sweet flavor and can be prepared in a variety of ways including, roasted, sautéed, steamed or even chopped as a rice substitute or mashed as a potato substitute. Cauliflower has a variety of nutritional benefits one of them being cancer prevention. The I3C compound in cruciferous and sulfur containing veggies has been found to prevent cancer and inhibit the growth of tumors in the body. Cauliflower also contains active compounds needed for both phase 1 and phase 2 detox activities as well as glucosinates that help to activate enzymes needed for detoxification.

INGREDIENTS:

1 whole cauliflower

2 Tbsp coconut oil, melted

1 tsp cumin

1 tsp paprika

1 tsp turmeric

¼ tsp cayenne

½ tsp sea salt

Green onion and cilantro for garnish

DIRECTIONS: 

Preheat the oven to 400 degrees. Using a paring knife, cut the core out of the cauliflower head and remove the leaves, keeping the head intact.

Mix the coconut oil with the spices and sea salt. Rub the cauliflower all over with the oil and spice mix, ensuring all sides are coated.

Place the cauliflower in a cast iron skillet. Bake for 40-50 minutes until the cauliflower is fork tender and spices have created a golden brown crust on the outside. Top with sliced green onions and chopped cilantro. Let cool 5 minutes before slicing and serving.

Makes about 6 servings

Nutrition facts serving: 84 Calories, 5g Fat, 8g Carbohydrates, 3g Protein

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