Sunday, January 5, 2014


Crunchy, white, and packed with vitamin C, we love cauliflower for its potential cancer-fighting properties and–of course–its taste. Try it roasted or raw. 

When I took this photo above of a cauliflower head it reminded me of an artful creation I saw once at the Minneapolis Institute of Arts. 
Each year the Minneapolis Institute of Arts has a flower/plant show where artists use their creativity to replicate a floral arrangement to match a painting or sculpture.
Wherever you are on your health and wellness journey in the new year adding more vegetables to your diet is a good resolution.  
Roasted Cauliflower with Herbs and Parmesan
recipe adapted from Cooking Light November 2005
Cook's notes: Use any fresh herbs you have on hand for this roasted cauliflower dish. Dried herbs can be substituted. A combination of sage, chives and rosemary is another good herb combination for this recipe. 
  • 1 head cauliflower
  • 2 TB olive oil
  • 1 TB. fresh parsley or 1 tsp dried parsley
  • 1 TB. fresh thyme or 1 tsp. dried thyme
  • 1 TB. fresh tarragon or 1 tsp. dried tarragon
  • 2 minced garlic cloves
  • 1/4 cup Parmesan cheese
  • 1 TB. lemon juice
  • salt and pepper to taste
  • Preheat oven to 450 degrees and cover a rimmed baking sheet with parchment paper
  • Cut cauliflower head into florets and place in a large bowl
  • Toss cauliflower with olive oil, spices, lemon juice and minced garlic
  • Place on parchment sheet, sprinkle with salt and pepper
  • Roast uncovered 20-35 minutes or until tender and slightly browned, be sure to stir occasionally during roasting time 
  • To serve grate Parmesan cheese over the top

Broccoli and Cauliflower Salad
this recipe was adapted from

  • 3 cups broccoli florets and 3 cups cauliflower florets
  • 1/4 cup low-fat mayonnaise or 1/4 cup light Caesar dressing
  • 1/4 cup low fat sour cream
  • 1/4 cup low fat buttermilk
  • 1 TB fresh lemon juice
  • 1/4 tsp. sugar 
  • 2 TB. green onion minced
  • 1 TB. dried chives or dill
  • 1 TB. dried  parsley
  • optional sunflower seeds or pine nuts 1/3 cup
  • optional 1 cup thinly sliced radishes or grape tomatoes

  • Cut broccoli and cauliflower into bite sized pieces
  • Mix rest of ingredients in a large bowl, add in broccoli and cauliflower 
  • Season with salt and pepper, cover lightly and refrigerate several hours or overnight to meld flavors 

1 comment:

  1. This roasted cauliflower sounds delicious and easy to make. Definitely a dish I will try. Thanks, Sue.