We have staff lunches fairly often at Acubalance, at least once a month, to discuss the goings-on of the clinic – we talk about what’s working, what’s not, specific patient cases, directions for the practice, and we often also celebrate achievements and birthdays. Yesterday was one such lunch, and we were all treated to a healthy spread of salads, hummus, and roasted cauliflower. I absolutely love to roast veggies in the fall and winter. Something about having the oven on and filled with colourful root veggies makes me want to put on warm socks and knit with soft jazz playing in the background. I was reminded yesterday of a delicious whole roasted cauliflower recipe I tried last year, and inspired to share it with all of you.
Cauliflower is a powerhouse of a veggie, despite how plain some would claim it tastes on its own. It’s a member of the brassica family of veggies (along with broccoli, Brussels sprouts, kale and cabbage), which have a number of beneficial phytochemicals that support hormonal balance and detoxification. I realize I blog a lot about brassicas – see here for a broccoli and cauliflower soup, and here for a kale and Brussels sprouts salad – and that’s because they taste delicious, are in season during the fall and winter, are incredibly versatile, and really benefit women’s hormonal health.
Roasting a cauliflower head whole couldn’t be easier. After washing, it takes just a few minutes to whip up the oil dressing, smother it, and pop the cauliflower in the oven. As it roasts, your kitchen is filled with the warm spicy aroma of sesame oil, chilis and miso. Be sure to coat the whole cauliflower in the oil mixture, and leave it in the oven until it’s dark brown – those crispy dark spots are incredibly delicious.
Whole Roasted Sesame Cauliflower
1 large head of cauliflower
2 tbsp toasted sesame oil
1 tbsp grapeseed or avocado oil
1 tbsp brown miso paste
1 tbsp Chinese chili garlic sauce
1 tsp finely grated ginger
For garnish: toasted white and black sesame seeds, sea salt, sliced green onions if desired
- preheat oven to 425 degrees.
- cut the leaves and stem off the cauliflower so that it will sit flat. Place on a baking sheet.
- in a small bowl, mix: sesame and grapeseed oil, miso paste, chili sauce, and ginger. Sing your hands, rub the mix over the cauliflower – making sure you get it everywhere (even the bottom).
- roast in the oven for 45-50 mins, or until it is soft and brown. Remove the cauliflower from the oven, season it with sea salt, and sprinkle garnishes as desired before serving.