Veggie Might

Last year everyone jumped on the kale train (us, included!), but 2014 is all about the humble cauliflower.

Hailed for its cancer preventing benefits, anti-oxidants and anti-inflammatory goodness, the simple recipe possibilities are endless. Cauliflower can be roasted, BBQ’d, mashed, turned into rice in a food processor or eaten straight up raw.

This concotion is on weekly rotation in our kitchen (via the Food Network).



Ingredients
5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish

Method
Preheat the oven to 500 degrees F.

Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the parmesan. Garnish with chopped chives and serve immediately while still warm.

—Sara Samson