This is a super easy dish to prepare and is full of flavor. My kids loved it and my daughter asked to bring it in her lunch today. This is a great dish when you need a quick side. The key is to liberally season with salt and pepper. The ghee adds a rich buttery taste. Simply delicious!
We eat cauliflower at least once a week, cauliflower mash is my favorite. Cauliflower is a cruciferous vegetable — one of the big reasons to eat plenty of cruciferous vegetables is that they may help to lower your risk of getting cancer. Cruciferous vegetables have compounds called glucosinolates. Non-cruciferous vegetables do not not have glucosinolates. These compounds KILL carcinogens before they can damage our DNA and prevent healthy cells from turning into cancerous cells. They provide vitamin A, B6, C, K, folic acid, potassium, maganese and iron. Some other cruciferous vegetables are broccoli, kale, bok choy and brussel sprouts.
Fresh ground black pepper is best for this recipe. When pepper is ground it immediately starts losing the flavor and aroma of its volatile oils, so it should be ground just before using. Keep a pepper mill near the store that you can reach for whenever you need it.
1. Preheat oven to 375 °F.
2. Chop cauliflower into florets.
3. Place florets onto foil lined baking sheet.
4. Pour ghee over cauliflower and toss until evenly coated.
5. Season with salt and pepper.
6. Roast for 40 minutes or until cauliflower begins to brown.
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