Cauliflower is one of those vegetables that gets a bad rap. It ends up in dried-out chunks on veggie platters or mushy lumps in curry dishes and rarely gets to be the star of the show. This is such a missed opportunity because cauliflower is absolutely delicious and one of the healthiest options out there. This dish brings cauliflower the glory it deserves. It retains a lightly crunchy texture, adds tons of flavor, and keeps things quick and simple for busy cooks.
Cauliflower is typically found in large white heads, but recently there has been a resurgence in heirloom varieties that are light green, orange, and even purple. If you find these at the farmers market snatch them up, but don’t overlook the standby white variety if the snazzy colors are not available.
White cauliflower is a great reminder that although it is important to eat the rainbow, there are plenty of nutrients to be found in certain white foods as well. Cauliflower has more antioxidants and cancer-fighting nutrients than many darker colored vegetables. It is particularly rich in glucosinolates, which activate the body’s natural detoxification system.
Like other cruciferous vegetables, cauliflower loses its nutritional potency the longer it is kept in the fridge. Try to buy the freshest cauliflower you can find and eat it within a week for the maximum health benefits.
Roasted Cauliflower with Caper & Dill Yogurt Sauce Ingredients:
1 head of cauliflower (any color)
1 cup of plain yogurt
1/2 cup fresh dill, chopped
1/2 cup capers, chopped
1/2 lemon, juiced
2 tablespoons of olive oil
Begin by removing the small outer leaves and cutting out the tough core. Then cut the head into small bite-sized florets and wash thoroughly. One head of cauliflower should give you about three cups of florets.
Toss the florets with olive oil and spread them in a single layer on a baking sheet. Bake at 400 degrees for 25 minutes, or until they are starting to brown. I like to check on them at about 15 minutes and give them a stir to make sure all sides are being equally roasted.
Make your yogurt sauce while the cauliflower is in the oven. Finely chop the dill and capers and combine them with the yogurt and lemon juice. Feel free to add more of any of these ingredients to suit your tastes.
Mix thoroughly and let the sauce stand for 10 minutes while you finish roasting the cauliflower. This gives the flavors time to really come together.
Pull the cauliflower out when it has started to brown on the edges and become very aromatic. Combine the roasted cauliflower and yogurt sauce in a large mixing bowl and serve hot.
This also makes delicious leftovers, either reheated or served cold. Make a big batch and enjoy it all week!