Cauliflower (along with cabbage and broccoli, to name a couple others) belong to the Brassicaceae family, which literally translates to “cabbage” in Latin. Also referred to as cruciferous vegetables, they are a rich source of vitamins and minerals—including vitamins C, E, K, and A, as well as folic acid, iron, magnesium, and fiber. They also contain a group of chemicals called glucosinolates, which studies have shown could reduce the risk of certain cancers. Funny enough, these same glucosinolates are also responsible for the sulphuric odor and bitter taste that cause many to shy away from these beneficial vegetables.
However, this recipe involves baking the cauliflower, bringing out a very rich toasty flavor. This a is a great side dish to any meal. Crispy baked cauliflower is delicious, as well as nutritious!
Crispy Baked Cauliflower
• 1 head of cauliflower, cut into florets
• 3 Tbsp extra-virgin olive oil, divided
• 1/4 tsp sea salt
• 2 garlic cloves, thinly sliced
• 1 to 2 Tbsp capers
• 1/2 cup panko bread crumbs
• 1/4 cup raisins
• 1/4 cup toasted pine nuts
• 1 lemon