Who would have thought that this former forgotten veggie could be celebrated as this. Cauliflower has somewhat emerged as a bright star among its counterparts. Step back broccoli and cabbage and in enter this cruciferous member. This creamy white and tight veggie is standing out on its own and seems to be stealing the stoplight from its family members. Well, that’s my observation.
And, the great thing is that cauliflower has numerous health benefits. Based on studies, it is excellent in preventing different cancers, like ovarian, prostate, and cervical. In addition, it is ideal for the lowering of the blood sugar in the body. It’s low in calories and as a result, it’s perfect in the area of weight management.
Chefs have created many dishes that seems to compliment this flower veggie. As a home cook, I’ve cooked cauliflower in the form of a mash, soup, roasted, and steamed. However, the last I’ve checked I realized it can be had many more ways.
One of the ways I’ve decided to cook this amazing veggie is to roast it in coconut milk. But, first I cut it in huge slices. Then, I soaked it overnight in coconut milk which was seasoned with a pinch of salt to taste along with paprika, and black pepper. I also put a sprinkle of cinnamon for added flavor….winner! Nutmeg would also be perfect as well.
In a 400 degree oven, cauliflower pieces were roasted for approximately 45 minutes until fork tender and coconut reduced. It was then placed under the broiler for another five minutes with shredded cheddar cheese for a quick melt and browning on top.
Guys, this dish is excellent for a perfect side dish at your holiday meal or any meal for that matter. It’s a crowd pleaser dish and will have everyone returning for seconds.
Guys, as always, be kind to your loved ones as well as your beautiful palates.