is a quick and easy low carb side dish.
I don’t know why I haven’t made it before today, but I’m glad I finally did.
This week I bought an “orange” cauliflower. It was the first time I ever saw an orange cauliflower, it was such a pretty color I couldn’t resist.
Cauliflower is a nutrient rich cruciferous vegetable with anti-inflammatory properties and provides cardiovascular benefits as well.
It is high in dietary fiber, is also a good source of Omega-3 fatty acids, vitamin C, vitamin K, vitamin B6, vitamin B2, a good source of choline, protein, niacin, and magnesium, just to name a few of it’s nutrient rich benefits.
Cauliflower sometimes gets a bad wrap so I thought that roasting rather than steaming would give it a nice texture and flavor.
I often roast different vegetables to serve as a side dish and for some strange reason everyone eats the roasted veggies and enjoys them rather than steamed veggies, so roasting was my choice for cooking this healthy, low carb veggie.
This was really easy to do. After roasting cauliflower you can stir in grated cheddar cheese for a side dish the kids will like. You can also add other little add-ins to make this your family’s favorite – raisins, walnuts, dried cranberries, top with toasted bread crumbs – the possibilities are endless.
Roasted Cauliflower is so very easy to make for a side dish. This is a great side dish for most any protein.
- 1 head cauliflower
- 3 TBLS. olive oil
- 3 TBLS. pignoli nuts (optional)
- 2-3 cloves garlic, peeled
- salt and pepper to taste
I added pine nuts when I roasted the cauliflower. They are a little expensive but I already had them so I used them, but you can add chopped walnuts which would be just as delicious. The nuts add another level of texture and flavor.
Or you can let the cauliflower cool a bit and then add it to the blender to make mashed cauliflower in place of mashed potatoes.