Cauliflower is a great, versatile veggie—you can serve it mashed in place of potatoes, or even as a grain-free pizza crust. This simple but flavorful dish shines as a side paired with grilled meat or as an entree on its own. Cauliflower is a nutrition-packed powerhouse, loaded with vitamins and minerals, with anti-inflammatory benefits. The sulforaphane in cauliflower has been found to kill cancer stem cells and improve blood pressure and kidney function.
Serves 2 to 4
1 large head of cauliflower
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1/4 cup almond flour
1/4 cup grated Parmesan cheese (or 1/4 cup nutritional yeast flakes, for vegan option)
1/4 cup cold butter (or 1/4 cold solid coconut oil, for vegan option)
1 handful basil leaves (optional)
1. Heat oven to 400 F.
2. Break cauliflower into small florets, removing the biggest part of the stem. Wash florets and let drain in a colander.
3. Place florets in a cast iron pan or other oven-proof dish large enough to fit all florets in one layer.
4. Add salt, pepper, and olive oil, and mix well with your hands, making sure all nooks and crannies of the florets are covered with oil, salt, and pepper.
5. Prepare the almond crumble by first mixing Parmesan and almond flour together, then adding small cubes of cold butter. Use your hands to break the cubes of butter up into pea-size crumbs while mixing together with dry ingredients.
6. Sprinkle almond crumble over florets and roast for 30 to 40 minutes depending on desired consistency. Use a fork to test for softness after 30 minutes and adjust roasting time accordingly.
7. Sprinkle with chopped fresh basil for decoration.
This article was originally published on www.NaturallySavvy.com