Roasted Cauliflower

The chili adds color and the garlic adds flavor to this simple recipe.

Ingredients:

• 1 small to medium head Cauliflower, separate the florets
• 1 head broccoli florets

Seasoning Mixture:

• 3 tsp minced garlic
• 1/2 tsp crushed dried Red Chili, grind in a coffee grinder
• 1 tsp curry powder
• salt to taste
• 4 Tbsp extra virgin Olive Oil

Garnish:

• 1/4 cup Cilantro leaves, chopped
• 1/2 Lime, juiced

Directions:

1. Preheat oven to 325 F.
2. Put the cauliflower and broccoli in a mixing bowl.
3. Mix together garlic, chili, curry powder, salt & olive oil.
4. Sprinkle over the cauliflower, toss gently to mix together and coat well.
5. Spread the seasoned florets in a cookie sheet.
6. Roast until tender, stirring occasionally. Depending on the oven, it may be take between 45 mins – 1 hr 25 mins. If you like your vegetable crunchy, you can take it out at 30-45 minutes. It is much faster with a convection oven.
7. When done, remove from oven. Dress with lime juice. Garnish with chopped cilantro leaves.
8. Serve.

Note:
If you have estrogen dominance or thyroid issues, you need to limit the intake of cauliflower and broccoli.

 
© Copyright 2013 Michael Lam, M.D. All Rights Reserved.