Cauliflower reduces cancer risk; fights inflammation; decreases risk for heart disease and brain disorders; provides high levels of vitamins C, K, and other vitamins and minerals; improves digestion and detoxification; aids in weight loss; helps balance hormones; and preserves eye health. Cauliflower can be washed and eaten raw with your favorite dip. The very best method for cooking cauliflower seems to be to gently sauté it on the stove top, with a bit of water, broth, lemon juice or a healthy source of fat, which can make its nutrients more absorbable.
|PREP: 10 min.|
COOK: 20 min.
|1/2 medium CAULIFLOWER, cut into florets|
2 Tbsps OLIVE OIL
1 LEMON for ZEST and JUICE
1/4 c FRESH PARSLEY, chopped
1 Tbsp CAPERS1 JALAPEÑO, sliced thin
SALT and PEPPER to taste
|1. Place CAULIFLOWER FLORETS into preheated non-stick skillet; drizzle with 2 Tbsps OLIVE OIL (optional); stir occasionally until they are golden and crispy, about 20 minutes|
|2. With a vegetable peeler, peel 3 strips of LEMON ZEST from the LEMON|
|3. Transfer the roasted cauliflower to a serving bowl and top it with the PARSLEY, CAPERS, JALAPEÑO, and LEMON ZEST|
|4. Add LEMON JUICE, SALT and PEPPER; toss until coated|