Amongst the many vegetables coming into season in spring is the humble cauliflower. This awesome veg is a whole lot more than just a low carb option. Cauliflower contains sulforaphane, a sulfur compound that has been shown to kill cancer stem cells – particularly effective when combined with curcumin (the active ingredient in turmeric). Sulforaphane has also been shown to improve blood pressure and kidney function by helping to improve DNA methylation. Cauliflower is also rich in vitamins and minerals, with one serving of cauliflower containing 77% of the daily value of vitamin C. Another amazing benefit of cauliflower is its detoxification support, helping both phase 1 and phase 2 of the detoxification pathway, perfect if you’re using spring as a detox. These are just SOME of the many benefits of cauliflower, for more click here. This simple cauliflower recipe is simple, tasty and versatile.
Begin by roasting a whole cauliflower in a baking dish for one hour at 200°C with a little olive oil. After an hour (or once the cauliflower is cooked through – should be soft when putting a knife through the middle) turn off the oven. Scatter some chopped greens around the cauliflower, sprinkled over some sesame oil and tamari, cover the dish with a lid and put back in the warm oven. On the stove top melt some butter in a fry pan and add the miso, stirring together to make a delicious miso butter. Once melted and combined pour the miso butter over the cauliflower, top with spring onions and coriander and voilà!
Roasted cauliflower is a fantastic base for a range of flavours. Instead of miso butter you could top it with mustard and parmesan, caramelised onions or a middle eastern spice rub. Get creative with the flavours you use and have fun with this simple dish!