Spanish Roasted Cauliflower
I love cauliflower. This one vegetable is full of antioxidants and phytonutrients. It boosts brain health, is rich in vitamins, minerals, and fiber, has anti- inflammatory properties, and supports hearth health. This one recipe has the saltiness of olives and the zing of hot pepper flakes with the tenderness of the cauliflower. So let me hear from you. How does your family enjoy the benefits of cauliflower?
5 1/2 cups cauliflower florets (about 1 pound)
24 green Spanish olives, pitted and halved
8 garlic cloves, coarsely chopped
3 tablespoons olive oil
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
3 tablespoons fresh flat-leaf parsley leaves
Preheat the oven to 450°.
Combine first 3 ingredients in a small roasting pan. Drizzle with oil; sprinkle with pepper and salt. Toss well to coat. Bake at 450° for 22 minutes or until cauliflower is browned and crisp-tender, stirring after 10 minutes. Sprinkle with parsley.
To Your Best Health,