Skip to main content

Roasted Cauliflower


I am not a big fan of cooked Cauliflower but I found this recipe and changed it up and made it my own. I now love cooked cauliflower. Give it a try and let me know what you think. Don't forget to share it on your wall as a reminder to make it for dinner.


Ingredients:
head of cauliflower
Salt-free Mural of Flavor ( by Penzeys spices ) or use your favorite seasonings
4 cups (1l) vegetable or chicken stock, more or less, depending on the size of the cauliflower
2 - 3 Tablespoons coconut oil
Fresh cracked pepper
Directions
1. Preheat your oven to 400ÂşF (200°C). Trim the bottom of the cauliflower and remove all the leaves and the stem, but without breaking apart. Give it a quick rinse and pat dry.
2. Place the cauliflower in a pot and cover with stock, add fresh seasonings. Bring to a boil and simmer for 12 minutes.
3. Drain and transfer the cauliflower head in a cast iron skillet or any oven proof pan. Ladle a little of the cooking stock over the cauliflower then drizzle with melted coconut oil on top. Sprinkle with seasoning and pepper.
4. Roast in the oven for 10-15 minutes, depending on the size of your cauliflower, until golden. Baste with cooking juice from time to time. Check with a knife, if it slides in easily, then it’s cooked. You can broil for an extra 2 minutes if you want to give it a bit more color, but keep an eye on it so it doesn’t burn.
5. Remove from the oven and Slice, serve with an extra drizzle of the cooking juices.

Enjoy

Comments

Popular posts from this blog

Peanut Butter Cups

Peanut Butter Shakeology Cups Peanut butter and chocolate combine in these Peanut Butter Shakeology Cups for a new take on this classic candy.   Course   Dessert, Shakeology   Prep Time   35   mins   Cook Time   1   min   Total Time   36   mins   Servings   12   servings, 1 cup each   Calories   74   kcal   Author   Beachbody Ingredients ¼   cup   dark chocolate morsels 2   scoops   Chocolate Vegan Shakeology 1   Tbsp.   psyllium husk powder ½   cup   pumpkin puree 6   tsp.   all-natural smooth peanut butter   divided use Instructions Prepare twelve mini muffin cups by lining with muffin papers. Place morsels in microwave-safe container. Microwave on 50% power for 30 seconds; stir; microwave for an additional 30 to 45 seconds or until just melted. Do not overcook. Set aside. Place Shakeo...

Raw Cauliflower Tabbouleh

The tabbouleh recipe  Clean Plates  founder Jared Koch included in  The Clean Plates Cookbook  is one of those  trompe l’oeil  dishes that play tricks on the eyes. It’s a gluten-free and raw-diet-friendly recipe from Los Angeles’s M CafĂ©, and what looks like a traditional grain-based tabbouleh is actually ground cauliflower. The cauliflower adds texture to the herby salad, but its purpose goes beyond that: It’s also a sneaky way to get a big dose of veggies onto your plate. Read more:  Raw Cauliflower Tabbouleh | eat clean recipes - Team Wave Fit   Sign Up For Team Wave Fit  Daily Email Makes 6 to 8 side-dish servings (about 7 cups) Start to Finish: 40 minutes Ingredients Juice of 1 to 2 lemons 2 pounds cauliflower, cored and cut into large bite-size pieces (about 6½ cups florets) 1 large cucumber--halved lengthwise, seeded and cut into ¼-inch dice (about 2 cups) 1 large tomato, cut into ¼-inch dice (about ...
Do you add lemon to your water? I do and here are five reasons why you should to. Lemon juice helps replenish body salts especially after a strenuous workout session It helps prevent the growth and multiplication of pathogenic bacteria that cause infections and diseases It helps reducing pain and inflammation in joints and knees as it dissolves uric acid Having warm lemon juice early in the morning helps flush out toxins Lemon is an excellent and rich source of vitamin C, an essential nutrient that protects the body against immune system deficiencies