I’ve never really been a huge fan of raw cauliflower. Its texture reminds me of what it might be like to snack on those packing peanuts that used to come in UPS boxes. To me, there’s no other vegetable transformation quite like that of roasting cauliflower, and as it turns out, cooking it a little bit actually makes it healthier and easier to digest.
Raw cruciferous vegetables contain enzymes that are goitrogenic, meaning they can potentially impair thyroid function, especially if your thyroid is not in optimal condition. But by adding a little heat, the amount of goitrogens is significantly decreased, while a cancer fighting compound called indole is formed. Maybe it’s no coincidence cauliflower that’s spent some time in the oven is so tasty.
makes 3-4 servings
- small head of cauliflower (or 1/2 of a large head)
- 3 small-medium sized carrots
- 1/2 large onion
- 3-4 cloves garlic
- 1/4 cup sour cream/greek yogurt
- 1 tsp each butter and coconut oil, melted
- rosemary, oregano, s/p to taste
- drizzle of olive oil
- optional: 1 tsp tumeric
Preheat the oven to 425º. Chop cauliflower, carrots, and onion and arrange on a baking sheet lined with tin foil. Drizzle with butter and coconut oil and sprinkle with herbs, salt, and pepper. Toss to coat. Remove the skin from the garlic cloves, wrapping them into a foil pouch along with a small amount of the oil.
Roast the vegetables for about 25-30 minutes, peeking in once or twice to give them a little flip and make sure no one is getting too toasty. (You do want some browning, however, as this caramelization is essentially what you’re after)
Once roasted, transfer the vegetables and garlic to a food processor or blender along with the sour cream/yogurt, drizzle of olive oil, and optional tumeric. Pulse until smooth.
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