Recipe: Simple but delicious roasted cauliflower
Cauliflower is an underrated vegetable in my opinion, overshadowed by its green big brother broccoli, or little powerful cousin the brussel sprout! Cauliflower is a cruciferous vegetable which is packed with fibre, anti-oxidants and lots of micronutrients like vitamin C, folate and vitamin K. Important for those with endometriosis, cauliflower contains some polyphenols like quercetin which is thought to help lower oestrogen, and sulforaphane which helps reduce inflammation.
This cauliflower recipe is so simple yet so delicious. I often serve it as a snack or as a side dish and it is a winner every time. Hope you enjoy!
Number of servings: 4-6 servings as a side dish
Preparation and cooking time: 40-45 mins
Ingredients
1 cauliflower head, chopped into small florets
3-4 tbsp olive oil
Salt and pepper
3 to 4 cloves of Garlic, crushed
1 tbsp thyme, dried or 2bsp fresh thyme
Parmesan cheese, grated
Instructions
Line a baking sheet with baking paper and preheat the oven to 200 degrees C.
Chop the cauliflower into little florets and spread onto the baking sheet.
In a small bowl combine the olive oil, garlic, salt, pepper and thyme.
Drizzle the mixture over the cauliflower evenly across the florets.
If you want to you can throw some garlic cloves on the baking tray as well for some extra garlic flavour!
Roast in the oven for 20 mins, then sprinkle grated parmesan over the florets evenly and return to the oven for another 10 mins.
