Spicy Roasted Cauliflower


Ingredients
1 head of cauliflower
1 tablespoon red pepper flakes (or more to taste)
1 teaspoon sea salt
1 tablespoon extra virgin olive oil

Preparation

Cut or tear off all of the green leaves on the head of cauliflower.

With a narrow, sharp knife, begin cutting (at the stems) the florets off into bite size pieces. Try to keep as many of the florets whole as possible. Cut off big chunky stems.

On a foil-lined cookie sheet, scatter florets and toss with olive oil. Sprinkle sea salt and red pepper flakes and toss again. Make sure florets are not piled on one another, but spread evenly across one pan (one whole head usually fills a standard cookie sheet).

Ready to Cook?

Place in a 375 degree, pre-heated oven on the very top shelf (or use broiler). Roast for 15-20 minutes until fork-tender and you can see the floret edges just beginning to brown.

Serve warm. Can be re-heated in microwave for 30 seconds.

The Perfect Bite

Is warm. Right out of the oven. For some reason, cauliflower gets cold, fast. But as I mentioned above, it is easily reheated.

The Perfect Pairing

Cauliflower is a perfect pair with any and all Indian-inspired dishes (try adding a little curry powder to it was well!).  And a perfect beverage with this would be a rosé. Try Grandin Brut Rose… a french rosé that obtains its brilliant pink color a longer pressing of the grapes. The juice then undergoes alcoholic fermentation in stainless steel tanks before being put in bottles to form its bubbles through the methode traditionnelle. It is aged for a minimum of 9 months.

The Perfect Health

There are4 main nutritional health benefits of cauliflower. Antioxidants (because it’s a good source of vitamin C and manganese); Anti-inflammation (from vitamin K and omega-3 fatty acids); Cardiovascular; Digestive (1 cup delivers 3.35 g of digestive fibers!). Cauliflower also contains vitamins B1(thiamine), B2 (riboflavin), B3 niacin, B5 (pantothenic acid), B6 (pyridoxine) and B9 (folic acid). It serves as a good source of proteins, phosphorus and potassium.

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