I love my cruciferous vegetables. If I had a choice between mashed potatoes or a big pile of broccoli, cauliflower, rutabaga, kohlrabi and brussels sprouts, I would always pick the cruciferous vegetables. Unless I was extremely hungry, then I'd probably mix them together.
I usually roast or steam my cauliflower, and I'm currently in love with this delicious mixture that's used for roasted cauliflower. It sounds simple - rosemary, sugar, balsamic vinegar, pepper, salt, garlic. And it is. But it's also really flavourful, and easy of course. Plus it's so yummy when you roast cauliflower and the edges get a bit browned.
If this sounds good, you might also like:
Herbed Cauliflower with Capers & Lemon
Cauliflower and Parmesan Cake
Oven Roasted Cauliflower with Rosemary and Garlic
Adapted from The Two-Week Wellness Solution
Serves 2 as a side dish (though I could totally eat the whole thing myself)
1 tsp dried rosemary
1 tbsp olive oil
6 cloves garlic, minced
1/4 tsp salt
1/4 tsp sucanat (or sugar)
1/4 tsp ground black pepper
1/2 tsp balsamic vinegar
4 cups chopped cauliflower (bite size pieces)
Preheat oven to 400F.
In a large bowl, mix all the ingredients except the cauliflower. Add the cauliflower and mix until everything is evenly distributed. Spread the cauliflower mixture onto a baking sheet, making sure to get all the little bits of herbs and garlic with a spatula.
Bake for 30 minutes, turning once after 15 minutes. It's done when the cauliflower is browned and very tender.