Happy 2015! First post of the year and it feels extraaa good.
2014 came with many great things, but friends, I’m really excited to share in the next few weeks a few fabulous projects I’ve been working on over here for you at Nutrition Happens. Thanks so much for the support so far – I appreciate each and everyone of you, mean it!
Let’s start off the year with a (spicy) bang, shall we? By that I’m referring to the best damn cauliflower to ever grace your tastebuds.
Sometimes I feel like cauliflower is the forgotten sibling of the cruciferous family. I mean, it’s all broccoli this, and kale that. While broccoli and kale have a special place in my heart, cauliflower needs a moment in the spotlight too, you feel me?
Let me tell you something that’s still true about my (post-grad) life: ain’t nobody got time to cook gourmet this and ten ingredient that on the daily. I’m still an advocate of simple meal preps. I roast up a large batch of veggies and eat as I go through the week. I’m here to share with you just that – things that I love and have worked well for me.
But I’m telling you that flavor doesn’t have to be sacrificed for time or nutrition. Just like I think that you can have your (dark) chocolate and eat it too. There are so many ways to enhance recipes without adding extra junk to pack in the trunk – and here is one of my favorite, simple ways to do cauliflower lately.
Dijion mustard combined with a gut friendly turmeric powder, coconut oil, garlic powder, and spicy red pepper chili flakes makes this an all around good for your gut, soul, and tastebud side dish.
- 1 medium head of cauliflower, cut into florets
- 1/4 cup mustard (I used 2 tbsp Whole Food's 365 Jalapeño Mustard and 2 tbsp of Trader Joe's dijon mustard with white wine)
- 2 tbsp coconut oil
- 1 tbsp turmeric
- 1 tbsp garlic powder
- Black pepper + Red pepper chili flakes to taste
- Preheat oven to 425F.
- In a large gallon zip lock bag, place the cauliflower florets in and add in all additional ingredients.
- Shake the bag to make sure all cauliflower florets are evenly coated.
- Roast in oven for 30 minutes and add extra red pepper chili flakes prior to serving for that extra (spicy) zing.