Roasted Cauliflower – Headache or Not!

Cauliflower was a frequent vegetable on our table while our kids were growing up as it was, and is, one of my husband’s favorites. True, he does not enjoy the ‘fragrance’ of cooking cauliflower but loves the taste. Back then it was always boiled and doused with a good amount of salt and butter. We all loved it.  That is all except our oldest son.  Every time it was on the table he would lean his head on his arm and just slowly shake his head. He couldn’t believe I had made it again! He swore he just could not eat it. Not one bite, not one small taste. It always gave him a headache!  Headache or not, cauliflower continued to be on our table, and much to his disbelief he had to eat one bite.

Cauliflower is low calorie and filled with vitamin C, B-complex vitamins, calcium, potassium, and iron. It is just good for you, and even better for you when made my healthy version. No salt, low, low, fat.

Gone are the days of slathering butter on the boiled florets. Now and then I will steam it but our favorite preparation now is oven roasting. The white vegetable turn a beautiful golden color. No butter or salt is needed. It is so good. Try it!

1 large head of fresh cauliflower – choose a cauliflower thatis pure white and has florets closed and tight.

2 tablespoons olive oil

½ teaspoon black pepper

½ teaspoon ground mustard

1 tablespoon fat-free stock

Wash cauliflower. Remove florets from thick stems and cut into bite-size pieces. Cut up the stems for a tasy, raw veggie snack! Prepare a baking sheet lined with foil. Place all the cauliflower on the pan. Drizzle olive oil and add spices. Stir gently. Spread seasoned cauliflower on pan so pieces are not touching. Bake in 400-degree oven for 10 minutes. Remove pan and stir cauliflower, moving the florets to the center of pan. Add 1 tablespoon fat-free vegetable or chicken stock. Gather foil to form a sealed tent around the cauliflower. Bake an additional 6 minutes, longer if you like your vegetable a bit more done.