Cauliflower is one of those vegetables that I used to avoid. I blame it on too many steamed veggie plates during the ’80’s and ’90’s. Just thinking about those soggy, wet, white clumps gives me the willies. But cauliflower has recently undergone a culinary makeover. Chefs are using it in everything from pizza crust to gluten free “rice”. So, I decided that it was time to revisit this member of the cruciferous family which is how I found this divine recipe for Roasted Cauliflower with Cilantro & Lime in Seamus Mullen’s Cookbook “Real Food Heals”.
Food as Medicine
If you don’t know Seamus’s story, he was a hugely successful chef in New York who had struggled with an autoimmune disease for years. Popping pills like a junkie with little relief, things came to a head when his disease almost killed him. Deciding that the western approach was not working, he took his love of food and his search for well being and completely overhauled his diet, using food as medicine. And it worked. His recipes, like this one for Roasted Cauliflower with Cilantro & Lime, are all delicious and anti-inflammatory.
Benefits of Roasted Cauliflower with Cilantro & Lime
Many (including myself) would argue that inflammation is at the root of every disease, including aging. So, any recipe that reduces the amount of inflammation in your body gets an A+ in my book. Cauliflower is also cruciferous meaning that it is chock full of fiber. Not only will this make you make feel full with very little calorie intake, but it will also keep the bowels regular. Getting rid of the crap (literally and figuratively) is great for your overall health. It’ll also help give you glowing skin.
Other benefits of cauliflower include:
- cheap
- available year round
- 1 cup provides 70% of your daily vitamin C
- great source of vitamin K, B-6 and folate
In short, this is one of those simple recipes that packs a huge health punch. And it tastes divine. The recipe calls for coconut oil, but you can substitute extra virgin olive oil. However, the slight sweet of the coconut provides a yummy balance to the heat of the chilis.
Roasted Cauliflower with Cilantro & Lime
Ingredients
- 1 head cauliflower
- 1 T coconut oil warmed until liquid
- 1 - 2 T ground coriander
- 1/2 red finger chili sliced*
- 1/2 - 1 lime
- sea salt & pepper to taste
- 2 - 3 T fresh cilantro leaves
Instructions
- Preheat the oven to 400°. Place the 1T of coconut oil, if using, onto a baking sheet and place in the oven for a few seconds until it liquifies.
- Cut cauliflower into large chunks. Toss onto baking sheet and coat with coconut oil. Sprinkle coriander, sea salt and pepper on top and place in the oven.
- Roast until very browned on top & bottom, about 30 minutes.
- Remove from the oven, top with the chilis and cilantro sprigs. Squeeze lime on top and check for taste. Add more lime and/or salt as needed. Serve.
