I’ve been attempting to increase the number of cruciferous veggies in my diet. In the process, I’ve fallen in love all over again. Ever since I was old enough to appreciate food that wasn’t chips or sweets, broccoli, cauliflower and the like have been favorites.
Cruciferous veggies are nutritional powerhouses. Broccoli, cauliflower, Brussels sprouts, kale, cabbage and bok choy contain vitamins, minerals, fiber and phytochemicals. Studies show that eating as few as three servings a week can reduce the risk of cancer.
A doctor I’ve seen recently, Dr. Ana Maria Lopez, suggests that veggies occupy half your plate at every meal. That may seem like a lot, but it’s really not hard to do, especially if you’re vegetarian or vegan. For example, last night I made this soup, and accompanied it with a serving of roasted cauliflower. It was basically an all-veggie meal. As long as you accompany a grain or bean-based dish with a good-sized salad or easy veggie side, you’ll likely be getting the veggies you need.
One-pot meals comprise much of my cooking, so usually, these veggies appear in combination with others. Recently, I’ve been enjoying them on their own. I enjoy steaming, sautéeing and roasting veggies. Each method of cooking imparts a different flavor and texture, but I enjoy them all.
I got this roasted cauliflower recipe from The Forest Feast by Erin Gleeson. (The book calls it “Cinnamon Cauliflower.”) I changed the recipe slightly by decreasing the amount of cayenne and using all olive oil instead of a combination of oils. BTW, I highly recommend The Forest Feast. It’s full of simple meatless recipes with lots of photos and colorful illustrations by the author. It’s as fun to look at as it is to cook from.
Meatless Monday: Spicy, Roasted Cauliflower
- One head cauliflower, broken into florets
- 1/2 t cinnamon
- 1/2 t paprika
- 1/2 t coarse salt (I decreased the amount of salt to a heaping 1/4 teaspoon)
- 1/2 t garlic powder
- 1/4 t cayenne
- 2 T olive oil
- Preheat oven to 425°.
- Mix spices and salt in a small bowl.
- Place florets and spices in a large plastic bag.
- Shake the bag until the florets are coated with the spices.
- Place florets on a baking sheet and drizzle with the olive oil. Toss to coat.
- Roast for 15-18 minutes in oven, checking for doneness at around 15 minutes.
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