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Roasted Cauliflower Head

Healthy never tasted so good! This roasted cauliflower head with a creamy cannellini bean and herb purée is packed with nutrients and flavor, making it the perfect guilt-free indulgence for any meal.


Cauliflower is a cruciferous vegetable that is loaded with nutrients and health benefits. It is an excellent source of vitamin C, vitamin K, and folate, and is also a good source of fiber, potassium, and vitamin B6. Cauliflower contains compounds called glucosinolates, which have been linked to a lower risk of cancer. It also has anti-inflammatory properties and may help improve digestion and promote weight loss. Additionally, cauliflower is low in calories and carbohydrates, making it a great option for those looking to maintain a healthy diet.


Cannellini beans are an excellent source of protein, fiber, iron, and folate, which can help promote overall health and well-being. Additionally, cannellini beans have been shown to help lower cholesterol, reduce the risk of heart disease, and regulate blood sugar levels, making them a nutritious and versatile food for anyone looking to improve their health.


Finally, cooking with fresh herbs not only adds delicious flavor to your meals but also provides numerous health benefits. Many herbs contain powerful antioxidants and anti-inflammatory compounds that can help reduce the risk of chronic diseases, such as cancer and heart disease, while also supporting a healthy immune system.



Cauliflower

  • 1 small/medium head of cauliflower

  • 2 Tbsp avocado oil

  • 2 Tbsp red pepper artichoke spread (or sun dried tomato pesto)

  • 1 tsp smoked paprika

  • Salt/pepper


White Bean Purée

  • 1 can cannellini beans, drained and rinsed

  • 1 handful of parsley

  • 1 sprig of rosemary

  • 2 Tbsp lemon juice

  • 1 Tbsp EVOO

  • Salt/pepper

  • Water as needed to reach desired consistency


Directions

  1. Bring pot to boil.

  2. Boil cauliflower until fork tender (about 10min).

  3. Remove from pot and let rest for about 10min.

  4. Preheat oven to 400 deg F convection roast.

  5. Combine all cauliflower rub ingredients.

  6. Cover cauliflower with rub and roast for 10 minutes.

  7. Add all purée ingredients to a blender and purée until creamy.

  8. Remove cauliflower from oven and let sit for 5 minutes.

  9. Add purée to a plate and set cauliflower on top. Serve warm!


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