I am always looking for ways to change up the typical version of a recipe. Yes, roasting cauliflower in some avocado oil with just a dash of sea salt is amazing, yet I didn’t feel that it would be sufficient enough to share with you all. With the limited amount of ingredients when following the Autoimmune Protocol, it can be difficult to make recipes that are completely different in their flavor profile than the next. Really, it just comes down to the different ratios and combinations of ingredients one uses that makes foods new and exciting to their tastebuds. Therefore, while I could go on all month sharing recipes that are based off of Asian cuisine, I decided to take a turn towards Italian flavors, and more specifically, Tuscany. On the Cooking Channel, there is a show that I have loved watching called “Extra Virgin.” It is about a couple who moved to and fro Brooklyn, LA, and finally, Tuscany, where Gabriele Corcos is originally from. The show is full of great recipes based off of real food sourced locally from the land right outside the families window. Better yet, it is full of history and beautiful Tuscan scenery, something that I simply cannot get enough of. With all that in mind, today’s recipe was my way of expressing just a bit of this Italian flare that I enjoy watching and absorbing through Debi Mazar and Gabriele Corcos. Overall, I am happy to say that my inspiration shined through with great flavor in the end dish, and it was enthusiastically welcomed by everyone around the table. Are there any cooking shows in particular that inspire you?
Tuscan Roasted Cauliflower
- 1 head of cauliflower (1 lb)
- 1/4 cup Kasandrino’s olive oil
- 1 tsp sea salt
- 1/4 cup chopped parsley
- 4 garlic cloves
- 1 tbsp lemon zest
- 1/2 lemon – juiced
- Preheat oven to 400 degrees.
- Cut cauliflower into like-size florets and place in a large baking dish.
- In a small mixing bowl, whisk together olive oil, sea salt, lemon zest, lemon juice, and chopped parsley.
- Put the garlic through a garlic press, adding it to the mixing bowl.
- Pour the olive oil mixture over the cauliflower, tossing until fully coated.
- Place the baking dish in the oven and allow the cauliflower to roast for about 30-40 minutes, or until done to your liking.
Romans 15:7 “Accept one another, then, just as Christ accepted you, in order to bring praise to God”