So if you know me at all, you would know I am not a huge fan of veggies. Terrible, I know! I’m a personal trainer, sports nutrition coach and a certified health coach and I’m not a fan of veggies. So before you judge me too hard, let me just say…I eat them anyway! As many as I should? Probably not. Although, I am a huge advocate for Super Greens supplements and Shakeology. All the great micronutrients are in there and it makes me feel a little better about being a total six year old about my veggie intake.
Cauliflower is one of those veggies I could never get onboard with. Every once in awhile, I’m cool with a cauliflower mash, rice or pizza crust. But even then, I’m not a huge fan! You better believe I would NEVER EVER put raw or steamed cauliflower in my mouth and just chew it up and swallow. No sir!
So a few years ago, a friend of mine shared a cauliflower recipe she found and SWORE that I would love it! I was incredibly skeptical but I figured…”Ok I would like to get more veggies in me, so stop being a baby and just branch out.” So I did! She sent over the recipe and I went for it! I modified it ever so slightly to match my own personal preferences but OMG! This recipes in one of my favorite things in the world to eat! Seriously! I could eat it every day and be perfectly happy. In fact, I have cauliflower and parsley in my fridge right now and feel like that’s definitely “a happening” for dinner tonight. Even my hubby is obsessed with it and he feels the same way about this weird white little vegetable!
Here it is!
BEST CAULIFLOWER EVER
- 1 Cauliflower head, cut into small slices and/or pieces
- 1/4 cup Coconut Oil or Olive Oil
- 3 tbsp Lemon Juice
- 3 Cloves Garlic, minced
- 1 cup Fresh Parsley, chopped
- salt and pepper to taste
Preheat oven at 400 degrees.
Line cookie sheet with parchment paper and spread out sliced cauliflower evenly. Place coconut oil in microwave for 45-75 seconds until melted, then pour over cauliflower (option to use olive oil). Sprinkle minced garlic over cauliflower. Also add salt and pepper to taste, I like about 2 tsp of salt and 1/2 tsp pepper on mine. Toss cauliflower so it is evenly seasoned and spread out again over the cookie sheet.
Place in oven and bake for 35-45 minutes. How long you bake it, really depends on how you like your cauliflower texture. I LOVE mine a little crispy, so I let mine bake long enough to get pretty brown. Toss cauliflower with spatula every 15 minutes or so, to evenly bake. When your cauliflower is looking like it’s pretty close to how you would like it (about 5 minutes left in the oven), take it out of the oven, add lemon juice and parsley and toss again. Place back in the oven for another 5 minutes.
Take out and let cool! ENJOY! It’s so yummy!
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