One of my favorite food things to talk about is how much I love cruciferous vegetables and think they are just about as perfect as a food can get. Is that weird? I think about how I can incorporate them into our meals, and all the different varieties I can use and keep in rotation. Broccoli, cauliflower, bok choy, cabbages, brussels sprouts, collard greens, kale… so many to choose from!
The Brassica family of vegetables (listed above) and I have a major phyto-chemical romance going on. Phyto-chemicals like sulforaphane, found a'plenty in these plants, have proven to be anti-carcinogenic – i.e. they release beneficial enzymes from your body that detox bad stuff before it damages your cells! People who eat crucifers regularly in their diet have LOWER rates & risks of many types of cancer. And let’s not forget how they are packed with vitamins and provide a great source of dietary fiber. I hope to post many recipes that put these veggies front and center. We already learned about Easy Kale Salads, remember? So let’s have another one.
I may have mentioned I was cooking up some beautiful roasted crucifers a few posts ago. Well, I went back to the farmer’s market for more this weekend and here’s a little recipe for you. SO easy it is ridiculous. Not even a recipe really.
Roasted Cauliflower and Brussels with Parmesan:
½ head purple cauliflower, trimmed to florets
2 handfuls brussels sprouts, sliced in half
1-2 glugs olive oil
sea salt and cracked black pepper
grated or shaved parmesan
Toss crucifers with oil, salt, and pepper. Put in middle of pre-heated oven at 425. Roast for about 15-20 minutes. Remove and sprinkle with cheese. Roast again until cheese is browned and slightly crisp on the edges. 5 minutes more? That’s it!
*Cruciferous vegetables are great steamed, sauteed, roasted, or raw! Don’t cook them down too much (soggy or “sick green” colored veggies are a SIN to serve anyone!), you want them bright, vibrant green & still a bit crisp or just tender to get the most benefit and flavor!