While there is unfortunately no such thing as a magical food, cruciferous vegetables such as cauliflower, Brussels sprouts, and cabbage sure come close. The pungent aromas of these vegetables are due to a class of chemical compounds called glucosinolates. These compounds have long been recognized for their antifungal and anti-inflammatory properties. Need another reason to pick up a head of cauliflower during your next trip to the market? Scientists are keeping a close eye on glucosinolates for their potential anti-carcinogenic properties, including the possibility that these compounds might inhibit the growth of breast cancer cells. The research is only preliminary, but hey, that’s a lot of potential bundled up in a humble vegetable!
This recipe showcases cauliflower in its roasted form… truly the most decadent way to savor this vegetable. Slightly crispy on the outside, silky on the inside, with a hint of toasted sesame oil and pleasing pecan crunch. Enjoy this quick and easy dish!
Ingredients (makes 4 side dish servings or 2 main dish servings)
One head of cauliflower
1/3 cup chopped pecans
1 tablespoon olive oil
1 teaspoon sesame oil
1/2 teaspoon coarse ground pepper
1/2 teaspoon coarse ground salt
Step 1) Place pecans in bottom of large mixing bowl.
Step 2) Trim green parts from cauliflower and add to scrap container in freezer.
Step 3) Cut cauliflower into bite size pieces and add to mixing bowl.
Step 4) Combine olive oil and sesame oil in a small bowl; blend to mix flavors.
Step 5) Drizzle oil mixture into large bowl; stir to coat cauliflower and pecans.
Step 6) Spread cauliflower and pecans on a large, lightly greased roasting pan.