Cauliflower Crowns

Cauliflower Crown

I love most vegetables. I could probably count the few, I don’t prefer to eat on one hand. I’m always looking for new ways to introduce my plate to a larger portion of vegetables. I’m lazy. It’s true. I’ve found the perfect recipe.

Recently, I roasted a whole head of cauliflower and it filled the house with an such a wonderful aroma. I vow to roast one a month for the next several because it’s rare to find a new vegetable everyone loves! If only, I ate as many of this food group as I know I’d love, I’d be making productive goals in my weight status and my heart doctor would be thrilled.

 I wish everyone could have a heart doctor like me, not only is she a woman, but truly understands the unspoken signs we females are challenged with, and I trust her. She is funny. Or, at least gets my sense of humor. The first visit lasted over 1 hour and a half. We laughed, until I cried happy tears. I brought my sister because she’s had years of experience with her loved ones and many heart doctors. After really listening to me, she gave me hope in the future- if I ever needed her to crack this chest and take my heart in her hands, I’ll be in great hands. It’s true I’ve had high blood pressure, since I was 20 years old. She’s the first doctor in my life that understood that, too. Stress kills.

So, recently I packed up and moved into the mountains with a view…now I’m looking at a mountain range in the Catskills, writing and thinking my Woodstock market is calling my name to start afresh with more veggies roasted with pure olive oils and pepper. The secret to life – less stress and more easy vegetables.

Roasted Cauliflower

Recipe from nomnompaleo.com

Ingredients:

1 large head of cauliflower washed and dried

Salt, pepper

Olive oil

1. Preheat the oven to 375 degrees and place the rack in the oven in the middle position. Trim away the leaves at the bottom of the cauliflower head. Carefully cut off and remove the stem and tough core, but be careful to keep the head intact.
2. Rinse and pat dry the trimmed cauliflower head. Drizzle olive oil all over.
3. With your hands rub in the oil until well coated. Season both sides as desired.
4. Place the cauliflower florets -side up on a cast iron skillet and cover tightly with aluminum foil. Cook for 30 minutes covered.
5. Remove foil from the skillet, and roast for an additional hour. Once the cauliflower is golden brown on the outside and tender on the inside, take it out of the oven. A knife should slide in and out without any resistance.
6. Transfer to a platter. Carve and serve as is, or drizzle on your favorite sauce and fresh herbs.