We’re trying new heart-healthy recipes every month and will share the results with you. All recipes are from Club Red, UVA’s heart health club for women.
Cauliflower used to be one of my least favorite vegetables. I thought it was bland and smelled a little like feet. The only time I ever wanted to eat cauliflower was when it was served with plenty of ranch dip.
But I’m definitely a fan of roasting vegetables, like in the recipe we featured last month. And with the holidays coming up, I wanted a recipe on hand for a nutritious savory side dish that didn’t require a lot of maintenance. Something I could pop in the oven while I tended to other things.
This roasted cauliflower recipe was perfect. It’s easy, I already had most of the ingredients, and I’ve never been one to say no to anything with parmesan or lemon.
I decided to try it out with my butternut squash soup one chilly Sunday night. Since I was cooking for myself, I halved the recipe, which still gave me leftovers.
Any food purists reading this will freak, but I used dried herbs instead of the fresh ones the recipe called for. Since dried herbs are more concentrated, my measurements were mostly guesswork. It didn’t seem to matter. The cauliflower was delicious: crunchy, tangy and full of flavor.
I could easily have eaten the entire pan, but I saved half for the next day. It was a little more soggy after I re-heated it in the microwave but still tasty.
If you’re not a fan of cauliflower, give this one a try anyway. The parmesan cheese and salt do add some sodium and fat, but it’s worth it to turn this vegetable into a relatively healthy holiday treat.
Stars: 4 out of 5