There's good reason why cauliflower seems to be flavour of the month right now. When it's done right, cauliflower sky-rockets from boring to a bangin' main worthy of any dinner!
Apart from taste, a cauli dinner ticks a lot of health boxes too, with a cup of cauliflower delivering:
- 100% of the daily recommended amount of vitamin C
- About a quarter of your daily vitamin K
- 2% of your daily calcium and iron
- 6% of your daily potassium
- More than 3% of your daily magnesium
YFC friend,
Nutrition & Dietetic Clinician Liv from
@livnutritious has been playing in her kitchen again, and created this tasty take on cauliflower for us. Give it a go this week, and share your version with
our Facebook Group @foodiesofyfc.
Whole Roasted Cauliflower with Lemon Infused Caper Mustard
Ingredients
1 head cauliflower
2 tbsp. extra virgin olive oil
½ tsp. sea salt
For dressing
1 tbsp. whole grain mustard
1 tbsp. Dijon mustard
1 tbsp. white wine vinegar
¼ cup olive oil
Dressing
¼ cup fresh chopped flat leaf parsley
1 tbsp. freshly squeezed lemonjuice
1 tbsp. salted baby capers rinsed and drained
½ tsp. sea salt.
Method
Preheat oven on 220 degrees Celsius
Chop the leaves and stalk from the cauliflower so it sits flat, cut a cross into the
under side.
Oil a baking dish and place the whole cauliflower flat side down. Rub over 2 tbsp. olive oil and sea salt
Roast for 1 hour for a medium cauliflower. (adjust accordingly for a smaller or large cauli)
Meanwhile in a jar, add all the dressing ingredients and shake until well combined. Once the cauliflower is cooked (will be crispy and brown on top and soft through the middle), pull from the oven and pour over the dressing. Serve immediately - yum!
