Roasted Cauliflower

Cauliflower seems to show up most often uncooked on an uninspired veggie tray with ranch dressing. You know the veggie trays I'm talking about. I don't have anything against them, in fact, they can be a good friend at a gathering that offers little in the way of a feel good finger food. Though, arranged next to broccoli and carrots, the cauliflower seems to be the last to get dipped and devoured.
Not anymore. When you toss this incredible underrated vegetable with some olive oil and garlic, and roast until tender, you have something very different from the cauliflower mentioned prior. Roasting brings out a sweet nuttiness you never knew was there. You can also take this one step further, and mash the roasted florets like you would potatoes for a unusually creamy side dish! SO good, and super easy!

Roasted Cauliflower:
*1 head organic cauliflower
*3-4 cloves garlic, pressed with a garlic press
*2-3 Tbsp. olive oil
*sea salt and pepper
*fresh chopped parsley

Preheat oven to 375. Wash cauliflower and chop into bite sized florets. In a medium bowl, mix olive oil, pressed garlic, salt and pepper. Add cauliflower and toss to coat. Arrange on a lined baking sheet and roast for 25 minutes stirring once halfway through. Remove from oven and toss with fresh parsley.

*Special Bonus: When cauliflower is chewed or chopped, an anti-cancer compound called sulforaphane is released. Cauliflower consumption has been associated with prostate cancer prevention and improving the liver's ability to detoxify carcinogens! It's s also a wonderful source of dietary fiber, vitamin C, and folate. Chew on that!