Saturday, January 26, 2013

Roasted Cauliflower in Olive Oil with Spices

Contributor | JEFF

It can be hard to think of eating things that are both healthy and quick. And eating raw veggies can get old sometimes. I like to have variety in my diet so I don't get bored and go to something bad for me. So, I tried roasting cauliflower in the oven with a little bit of olive oil, salt, pepper and an herb and spice blend. After they were done, I drizzled some garlic vinaigrette over them. (I love this local very fresh tasting stuff called Garlic Expressions.) The result: it made my cauliflower taste a lot better than eaten plain or with dip.

-preheat oven to 350 degrees.
- wash and cut cauliflower and place in a bowl.
- drizzle olive oil onto cauliflower and toss to coat.
- place on baking sheet
- sprinkle lightly with salt, pepper and spices.
- bake for 15 minutes.
- drizzle with vinaigrette and serve immediately.

7 health benefits 

  • It is very low in calories. 100 g of the fresh cauliflower head provides only 26 calories. Nevertheless, it comprises of several health-benefiting antioxidants and vitamins in addition to be very low in fat and contains no cholesterol.
  • Its florets contain about 2 g of dietary fiber per 100 g; providing about 5% of recommended value.
  • Cauliflower contains several anti-cancer phyto-chemicals like sulforaphane and plant sterols such asindole-3-carbinol, which appears to function as an anti-estrogen agent. Together these compounds have proven benefits against prostate, breast, cervical, colon, ovarian cancers by virtue of their cancer-cell growth inhibition, cytotoxic effects on cancer cells.
  • Furthermore, Di-indolyl-methane (DIM), a lipid soluble compound present abundantly in Brassica group of vegetables has found effective as immune modulator, anti-bacterial and anti-viral compound by synthesis and potentiating Interferon-Gamma receptors. DIM has currently been found application in the treatment of recurring respiratory papillomatosis caused by the Human Papilloma Virus (HPV) and is in Phase III clinical trials for cervical dysplasia.
  • Fresh cauliflower is an excellent source of vitamin C; 100 g provides about 48.2 mg or 80% of daily recommended value. Vitamin-C is a proven antioxidant helps fight against harmful free radicals, boosts immunity and prevents from infections and cancers.
  • It contains good amounts of many vital B-complex groups of vitamins such as folates, pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3) as well as vitamin K. These vitamins is essential in the sense that body requires them from external sources to replenish and required for fat, protein and carbohydrate metabolism.
  • Further, It is an also good source of minerals such as manganese, copper, iron, calcium and potassium. Manganese is used in the body as a co-factor for the antioxidant enzyme, superoxide dismutase.Potassium is an important intracellular electrolyte helps counter the hypertension effects of sodium.

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1 comment:

teresaS said...

This is the only salad dressing we use. Buying local is one great advantage , but the ingredient list is short and not full of chemicals and ingredients you can't pronounce! Tastes incredible and a small amount of a high-quality food goes a long way! This dressing is not only low in fats and calories if you are watching your weight, it tastes great!