This vegetable was featured as an “Ingredient of the Week” for good reason! Not only is it packed with nutrients, it’s incredibly versatile, hearty, and delicious.
Health Benefits:
Cauliflower is a cruciferous vegetables family — along with broccoli, cabbage, kale, and brussels sprouts, which are all known for their high levels of phytochemicals, which are natural antioxidants
They are correlated with the prevention of many chronic diseases, such as cardiovascular diseases, diabetes, neurodegenerative disorders, and many forms of cancers
They reduce inflammation (main cause of chronic disease) by lowering oxidative stress
They are chock full of beneficial vitamins and minerals, like vitamin C and vitamin K
They are beneficials for digestion and detoxification
Recipe inspiration: Roasted Cauliflower Winter Salad with Lemon Tahini Dressing. Again, I love roasted cauliflower on its own, roasted simply with olive oil, salt, and pepper, and occasionally some cumin if I’m feeling adventurous.
However, given that I am somewhat obsessed with tahini dressing and, this salad has become a winter staple.The variety of flavor profiles and texture makes it impossible to resist. The peppery arugula mixed with the caramelized roasted onions and cauliflower, the brininess from the capers, and the sweetness from the dates, brings perfect balance to this dish. Every bite is unique and packed with flavor, leaving you wanting more. I love the crunch of the pumpkin seeds and the creaminess of the tahini dressing. It’s the perfect main course, if you want to add some roasted chicken and/or avocado for a little more substance. It’s also excellent when served as a side dish.
Ingredients (serves 4 as a side)
For the Salad:
1 large head of cauliflower, cut into florets
2 large handfuls of arugula
1 red onion, cut in half, and then cut into ⅛ in. thick slices
¼ cup of toasted pumpkin seeds
2 tbsp capers, drained
3 dates, pitted and chopped
3 tablespoons avocado oil
Salt and pepper to taste
Tahini Dressing Ingredients:
¼ cup tahini
Juice of 1 ½ lemons
1 ½ tbsp extra-virgin olive oil
¼ teaspoon sea salt
¼ tsp pepper
Directions:
Preheat oven to 400 degrees
Coat cauliflower and red onion in avocado oil, salt, and pepper
Place on baking sheet and roast in the oven for 25 minutes or until lightly browned
Meanwhile, whisk together all ingredients for tahini dressing, adding warm water if necessary, to create a somewhat liquidy consistency
Assemble the remaining ingredients in a bowl- arugula, capers, dates, and pumpkin seeds
Once cauliflower and red onion is cooled, add to salad, toss with dressing, and enjoy!
