Cauliflower is part of the cruciferous vegetable family, which also includes cabbage, broccoli, and mustard greens. This group of vegetables contains a compound called sulforaphane, which was shown to help stop the growth of prostate cancer cells. Nutrition (per serving) Calories: 58; Total Fat: 2 grams; Saturated Fat: 0 grams; Protein: 3 grams: Carbohydrates: 10 grams; Fiber: 3 grams; Sugar: 3 grams; Cholesterol: 0 milligrams; Sodium: 339 milligrams Recipe and photo by Lisa Lotts of Garlic and Zest.
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Makes 4 servings
Prep time 15 min.
Cook time 60 min.
Ingredients
1 head cauliflower, separated into florets 1 head garlic 1 tsp olive oil 2 tsp fresh thyme, chopped 1/4-1/2 tsp kosher salt (or to taste) 1/4 tsp freshly ground black pepper
How to make it
Preheat oven to 400 degrees Farenheit. Slice about 1/4" from the head of garlic and drizzle olive oil over the exposed cloves. Wrap garlic in aluminum foil and roast for 40-50 minutes, until soft. Remove from oven and cool until you can handle it. Meanwhile, set a vegetable steamer into a pot or saucepan with a lid. Add an inch of water to the pot and fill the steamer basket with the cauliflower florets. Cover the pot and bring the water to a boil. Cook cauliflower until very tender (so that when you pierce it with a knife it goes in and comes out easily without catching), about 10 minutes. Transfer cauliflower to a food processor. Squeeze the individual cloves of roasted garlic into the cauliflower. Add the thyme and secure the lid on the food processor. Pulse the cauliflower mixture until there are no lumps and it’s smooth like mashed potatoes. This may take a few minutes. Season with salt and pepper to taste. Serve.
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Cauliflower is part of the cruciferous vegetable family, which also includes cabbage, broccoli, and mustard greens. This group of vegetables contains a compound called sulforaphane, which was shown to help stop the growth of prostate cancer cells.
Nutrition (per serving)
Calories: 58; Total Fat: 2 grams; Saturated Fat: 0 grams; Protein: 3 grams: Carbohydrates: 10 grams; Fiber: 3 grams; Sugar: 3 grams; Cholesterol: 0 milligrams; Sodium: 339 milligrams
Recipe and photo by Lisa Lotts of Garlic and Zest.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 15 min.
Cook time 60 min.
Ingredients
1 head cauliflower, separated into florets 1 head garlic 1 tsp olive oil 2 tsp fresh thyme, chopped 1/4-1/2 tsp kosher salt (or to taste) 1/4 tsp freshly ground black pepper
How to make it
Preheat oven to 400 degrees Farenheit. Slice about 1/4" from the head of garlic and drizzle olive oil over the exposed cloves. Wrap garlic in aluminum foil and roast for 40-50 minutes, until soft. Remove from oven and cool until you can handle it. Meanwhile, set a vegetable steamer into a pot or saucepan with a lid. Add an inch of water to the pot and fill the steamer basket with the cauliflower florets. Cover the pot and bring the water to a boil. Cook cauliflower until very tender (so that when you pierce it with a knife it goes in and comes out easily without catching), about 10 minutes. Transfer cauliflower to a food processor. Squeeze the individual cloves of roasted garlic into the cauliflower. Add the thyme and secure the lid on the food processor. Pulse the cauliflower mixture until there are no lumps and it’s smooth like mashed potatoes. This may take a few minutes. Season with salt and pepper to taste. Serve.
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Makes 4 servings
Prep time 15 min.
Cook time 60 min.
Ingredients
1 head cauliflower, separated into florets 1 head garlic 1 tsp olive oil 2 tsp fresh thyme, chopped 1/4-1/2 tsp kosher salt (or to taste) 1/4 tsp freshly ground black pepper
How to make it
Preheat oven to 400 degrees Farenheit. Slice about 1/4" from the head of garlic and drizzle olive oil over the exposed cloves. Wrap garlic in aluminum foil and roast for 40-50 minutes, until soft. Remove from oven and cool until you can handle it. Meanwhile, set a vegetable steamer into a pot or saucepan with a lid. Add an inch of water to the pot and fill the steamer basket with the cauliflower florets. Cover the pot and bring the water to a boil. Cook cauliflower until very tender (so that when you pierce it with a knife it goes in and comes out easily without catching), about 10 minutes. Transfer cauliflower to a food processor. Squeeze the individual cloves of roasted garlic into the cauliflower. Add the thyme and secure the lid on the food processor. Pulse the cauliflower mixture until there are no lumps and it’s smooth like mashed potatoes. This may take a few minutes. Season with salt and pepper to taste. Serve.
Makes 4 servings
Prep time 15 min.
Cook time 60 min.
Prep time 15 min.
Cook time 60 min.
Prep time
15 min.
Cook time
60 min.
Ingredients
- 1 head cauliflower, separated into florets
- 1 head garlic
- 1 tsp olive oil
- 2 tsp fresh thyme, chopped
- 1/4-1/2 tsp kosher salt (or to taste)
- 1/4 tsp freshly ground black pepper
How to make it
Preheat oven to 400 degrees Farenheit. Slice about 1/4" from the head of garlic and drizzle olive oil over the exposed cloves. Wrap garlic in aluminum foil and roast for 40-50 minutes, until soft. Remove from oven and cool until you can handle it. Meanwhile, set a vegetable steamer into a pot or saucepan with a lid. Add an inch of water to the pot and fill the steamer basket with the cauliflower florets. Cover the pot and bring the water to a boil. Cook cauliflower until very tender (so that when you pierce it with a knife it goes in and comes out easily without catching), about 10 minutes. Transfer cauliflower to a food processor. Squeeze the individual cloves of roasted garlic into the cauliflower. Add the thyme and secure the lid on the food processor. Pulse the cauliflower mixture until there are no lumps and it’s smooth like mashed potatoes. This may take a few minutes. Season with salt and pepper to taste. Serve.
Preheat oven to 400 degrees Farenheit.
Slice about 1/4" from the head of garlic and drizzle olive oil over the exposed cloves. Wrap garlic in aluminum foil and roast for 40-50 minutes, until soft. Remove from oven and cool until you can handle it.
Meanwhile, set a vegetable steamer into a pot or saucepan with a lid. Add an inch of water to the pot and fill the steamer basket with the cauliflower florets. Cover the pot and bring the water to a boil. Cook cauliflower until very tender (so that when you pierce it with a knife it goes in and comes out easily without catching), about 10 minutes.
Transfer cauliflower to a food processor. Squeeze the individual cloves of roasted garlic into the cauliflower. Add the thyme and secure the lid on the food processor. Pulse the cauliflower mixture until there are no lumps and it’s smooth like mashed potatoes. This may take a few minutes.
Season with salt and pepper to taste. Serve.
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