Oven-Roasted Cauliflower

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The autumn vegetables are appearing in force at the Saratoga Farmers’ Market, including cauliflower. This cruciferous vegetable is full of phytochemicals, such as isothiocyanates and indoles, which have been shown in large population studies to reduce the risk of certain cancers.

If you’ve never had roasted cauliflower, you’ll be surprised by the flavor that is brought out by this cooking method. It’s definitely best eaten hot from the oven to fully enjoy the flavor and crispness of roasted cauliflower.

The recipe below includes garlic which is also in abundance at the farmers’ market. While you’re at the Saratoga Farmers’ Market stop at the Homestead Artisans table and ask Liza Porter for her Longview Parm, an aged goats milk cheese modeled on parmesan.

1 large head cauliflower*, cut into florets
4 cloves garlic*, minced
3 tablespoons olive oil
1/3 cup Parmesan* cheese
salt and pepper to taste

Preheat the oven to 450 degrees. Grease a large casserole dish.

Place cauliflower in a large bowl, add garlic, drizzle with olive oil and toss. Place in the casserole dish, season with salt and pepper to taste.

Bake for 25 minutes, stirring halfway through. Remove from oven, sprinkle with Parmesan cheese. Set oven to broil and broil cauliflower for 3-5 minutes or until golden brown.

Makes 6 servings.
Nutrition per serving: 118 calories, 8g fat, 1g saturated fat, 0mg cholesterol, 111mg sodium, 8g carbohydrate, 3.5g fiber, 5g protein, 100%DV vitamin C.

 

Ingredients marked with an asterisk (*) are available at the Saratoga Farmers’ Market.  For more information about food and nutrition contact Diane Whitten at Cornell Cooperative Extension, dwhitten@cornell.edu, 885-8995.