This popular (and easy!) Middle-Eastern side-dish comes straight from the kitchen of world-renowned Israeli chef, Eyal Shani. His recipe calls for a whole head of cauliflower, which serves four and goes nicely alongside meat, pasta, or other tapas. Plus, it’s a delicious way to get your nutrients: at just 150 calories per head, cauliflower is loaded with vitamin C, vitamin K, and dietary fiber. With this oven roasted cauliflower recipe, Shani proves that if you don’t like cauliflower, you’ve been eating it wrong.
INGREDIENTS (Makes 4 servings)
1 head of cauliflower
3 tablespoons of olive oil
Preheat the oven to 425˚
First, place your cauliflower in a large pot. Fill the pot three-fourths with water, (make sure to submerge the entire cauliflower!) and add some salt. Cover the pot and bring the water to a boil. Then, dial the heat down to medium and leave for 10 minutes.
Next, drain the pot and move your cauliflower over to a baking sheet or dish. (Be careful! It’s hot!) Brush the entire vegetable with olive oil and sprinkle it with salt. Place the whole head in the center of your oven for about 40 minutes, until the top turns golden brown.
For an optional twist, serve with some tahini sauce to add another layer of flavor.
Serving size: ¼ of a medium cauliflower
Per Serving: 125 calories, 2.75 g protein, 7.25 g carbs, 3.75 g fat, 3 g fiber
|Vitamin/Mineral||Amount||Percent Daily Value|
|Vitamin C||67 IU||112|
|Vitamin B-6||0.325 mg||16|
|Vitamin K||29 mcg||36|