Monday, February 7, 2011

A Case For Cauliflower

Do you look at a head of cauliflower in the market and think, "Cauliflower, hmm...that's probably good for me, but it's white, how much nutrition could it have. I have no clue how to fix it", will my family eat it? Well, next time toss it in your basket and try this oh so easy, delicious technique. Of course I'm adding a smoked bacon (nitrate free) and a head of garlic so you can't really go wrong.

Cauliflower is actually in the cruciferous family of vegetables loaded with vitamins, minerals and a sulfur compound which makes it a great disease preventative. In addition to all of the phytonutrients 1 c. of cauliflower contains as much vitamin C as an orange!

Roasting vegetables is an easy way to make this otherwise blah vegetable sing. I reserve one of my baking sheets just for roasting, so it's now nicely "seasoned" which means black. This quick high temperature process caramelizes the florets, mellows the garlic and crisps the smoky bacon just enough. Trust me, I served this last night to a few people of claimed they didn't like cauliflower and now I'm sure they were won over!


Roasted Cauliflower with Garlic and Smoked Bacon

1 head of cauliflower (cut into florets...this breaks down the cell walls which helps release healthy enzymes)
1 head of garlic (peeled left whole)
3 - 4 slices of good smoked bacon (Trader Joe's Applewood smoked or at Whole Foods you can just buy a couple slices from the case)

A couple good grinds of pepper

Place on a baking tray. you really don't need to add extra salt, that comes from the bacon and maybe just a tiny drizzle of olive, but really the bacon takes care of coating the cauliflower to give it those lovely golden edges.

Roast in the oven @ 425 degrees until the cauliflower browns slightly, the bacon is crisp tender and the garlic is soft.
You'll love it.


Trust me...you will crave this dish.

10 comments:

WhiteStone said...

Kelli, this looks super tasty to our "tired-of-winter" tastebuds! We'll be picking up cauliflower at the store tomorrow! Thanks!

GLENDA CHILDERS said...

I got Ina Garten's new cookbook for Christmas and for our New Year's dinner I cooked her lemon chicken and her roasted garlic and cauliflower. YUM. Both were amazing.

So glad you get to enjoy Jenny's fun collage. She will be mailing it to you soon.

Fondly,Glenda

yiddle said...

I saw your tweet before I left work last night, so I stopped at the store and picked up cauliflower and had this for dinner last night. It was delicious - you've made a cauliflower convert out of me. thanks for the recipe!

Virginia said...

I have just recently discovered my love for cauliflower. Roasting it is how I learned. Oh, I could just eat it all day. I'm posting later this week about mashing it, too. Delicious!!

Linda www.mykindofcooking.com said...

I was reading Glenda's blog, and I saw your link. I have just signed up to follow your blog, and I look forward to reading your wonderful posts!

Kelli Abrahamian said...

Thanks for looking me up Linda. I'm going to check out your blog too!

Kelli Abrahamian said...

Oh Glenda, lemon chicken, just love that. My dream is to have my own lemon tree one day! So excited to have won such a wonderful drawing on your blog. Can't wait to enjoy Jenny's are in person.

Kelli Abrahamian said...
This comment has been removed by the author.
cookbookshelf said...

Just found your blog and this looks amazing!

LoveFeast Table said...

Thanks for linking up! I keep meaning to try another recipe I saw for grilled cauliflower steaks...thinking that they would be great with bacon as well.
~Kristin

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