Roasted Nutmeg Cauliflower
I NEVER would have thought of adding nutmeg to cauliflower but this combination is quite amazing. I will roast a whole head of cauliflower; it shrinks down significantly in the roasting process. Roasted cauliflower not only tastes good but it is good for you.
WebMD says: "This versatile veggie is not only low in calories, it's also full of vitamins and minerals. One cup of raw cauliflower is high in the antioxidant vitamin C -- required for the growth and repair of tissues in all parts of your body, and necessary for the formation of the important protein collagen, used to make skin, scar tissue, tendons, ligaments, and blood vessels. Cauliflower also offers a healthy dose of potassium, fiber, and folic acid and contains a sulfur compound called isothiocyanate that protects health and prevents disease."
- Cauliflower - 1 head (2 1/5 pounds)
- Extra virgin olive oil - 3 tablespoons
- Nutmeg - 1 teaspoon, freshly ground
- Salt - 1/2 teaspoon
- Pepper - 2-3 grinds, freshly ground
- Pre-heat oven to 425 degrees F.
- Cover two sheet pans with parchment paper.
- Remove leaves and core cauliflower head, break into florets, slice each floret thinly, 1/2 inch in thickness. (Don't worry about maintaining integrity of the slices, it will crumble.)
- Place in large mixing bowl.
- Drizzle with olive oil and top with nutmeg, salt, pepper. Gently mix.
- Spread evenly on two sheet pans. (One pan would work but I like to separate the florets for maximum browning.)
- Place in oven and roast for 25-30 minutes, turning the cauliflower over half-way through the roasting time. (You may need to move pans around in the oven; my top pan browned much faster than the lower pan.)
- Adjust seasoning, serve hot.