We've got cauliflower here! Generous donors to Second Harvest have been loading us up with Cauliflower. Maybe you're looking for something different to try with that vegetable. That's a good thing because it's a very healthy food full of Vitamin C, Vitamin K, dietary fiber and Omega-3 fatty acids. You can cook this vegetable which grows as a flower on plants a variety of ways, but avoid boiling to best preserve the vitamins and minerals present.
One of our favorite ways to cook this veggie up in the Kitchen at Second Harvest is roasting with ground turmeric and fresh herbs. However, this veggie will blend well with many flavor layers like curry or rosemary. Play around with it and post photos of your own creations to Facebook or Instagram using #thekitchenatsecondharvest and we may feature your creation on the blog.
Knife, cutting board, bowl, baking sheet, oven.
- 1 head cauliflower cut into bite sized pieces (called florets)
- 1/4 cup extra virgin olive oil
- 4-6 cloves of garlic crushed and minced (or 4-6 tablespoons of pre-minced garlic)
- 1/2 teaspoon turmeric
- 2 teaspoons salt
- 1 teaspoon of dried thyme
- Preheat your oven to 450 degrees
- Add your pre-cut cauliflower pieces to a bowl and toss with oil, garlic and red pepper (or cayenne) until evenly coated.
- Pour onto your baking sheet and sprinkle with salt and thyme.
- Roast for about 20 minutes or until the florets appear golden brown and delicious.
- Serve hot!