I do love to cook and, really, my enjoyment comes from cooking healthy things that people really enjoy! Ah, it must be the Italian mixed with the yogi in me... I love to nourish people with food that tastes amazing and is doing the body some major good! I'm going to share with you one of my absolute favorite side dishes that, seriously, everybody LOVES!! To quote my husband, "I don't even like cauliflower, but this is unbelievable!" There ya go.
The healthy, delicious, easy side dish I love to make because it makes everybody happy is... Roasted Cauliflower.
Before you decide you don't like cauliflower give this some thought: cauliflower has some major health benefits! Here are a few:
Cauliflower is one of the cruciferous vegetables. Have you heard about cruciferous veggies? Cruciferous veggis have amazing phytochemicals and antioxidants that love to protect the body from things like cardiovascular diseases, diabetes, neurodegenerative disorders, and various forms of cancers. Keep your body amped up and healthy for peak performance and ready to fight off disease. Your body LOVES cruciferous veggies and...cauliflower! With this recipe, you will believe in cauliflower!
Bonus Health Benefits: there are so many more benefits from the fresh thyme and the roasted garlic (yes! you will have yummy, pop in your mouth roasted garlic!!).
SO much to enjoy!
I don't share recipes that aren't super simple. Here is what you need for this simple, yet deliciously satisfying *side dish:
*(I always choose organic when possible)
Pre Heat oven 425 degrees:
1 head of cauliflower
Cold Pressed, extra virgin California olive oil (1T give or take)
8-10 (whole, unchopped) cloves garlic
1 small yellow onion sliced
8-10 sprigs of fresh thyme
Kosher sea salt (1 t give or take to taste)
fresh ground black pepper (to taste)
non-stick aluminum foil
1 large baking pan
Line large baking pan with non-stick aluminum foil and set aside. Remove the cauliflower buds from the stalks and put the buds in large bowl with water and wash/rinse. Pat dry. Spread cauliflower in pan. Spread garlic cloves and the sliced yellow onion in pan. Drizzle olive oil over veggies in pan. Sprinkle Kosher sea salt and freshly ground black pepper. Lightly toss/mix.
Lastly, add the sprigs of thyme. Use 3 or 4 to run your fingers against the leaves to let them sprinkle over the dish, and throw out the naked sprig. Keep the remaining sprigs as they are and gently place them here and there.
Bake at 425: at 15 minutes toss a bit with spatula turning the mix. Bake for 15 minutes more until cauliflower is looking lightly browned and delicious.
Serve and enjoy!!! This is AMAZINGLY delicious!!!!!
Please let me know if you try this, and how you do!! I know it's a home run!! This definitely has a spot on my Thanksgiving table this year. :)
Thanks for reading and wishes for you to always Become Your Best!
Mary Evert, Creator
Ready for the oven
Cooked to perfection!