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.

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Roasted Cauliflower

Prep Time: 5 minutes

Cook Time: 40 minutes

See Detailed Nutrition Info on

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Ingredients

• 1 head of cauliflower
• 3 tbsp ghee (melted)
• Himalayan pink salt and pepper to taste

Instructions

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.

Roasted Cauliflower

1 head of cauliflower
3 tbsp ghee (melted)
Himalayan pink salt Salt and black pepper to taste

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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