Israeli Cauliflower
Although itās riced counterpart has taken the spotlight lately, we canāt forget about the intact whole head of cauliflower. With this flavor combination, it will be the star of your next meal! Cauliflower may be less colorful than other veggies, but itās still a great source of Vitamin C (meets 77% of your daily needs), fiber, and Vitamin K. Itās also a good source of folate and B6. Itās great for digestion, brain, heart, and bone health and can help detox the body. Let me know what you think of this one!
Ingredients
- 3 tablespoons olive oil
- 1 head of cauliflower
- Juice of 1 lemon
- 1 large garlic clove crushed
- 1 tablespoon of zaātar
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- Drizzle of tahini
Instructions
- Trim the cauliflower of leaves. Boil the whole head of cauliflower in boiling water for ten minutes.
- Preheat the oven to 400° F. In a large bowl, mix together salt, pepper, garlic, lemon, olive oil and zaātar.
- Rub the cauliflower with the olive oil mixture. Place in oven for for 45-50 minutes until browned.
- Sprinkle salt and pepper to taste. I like to squeeze some extra lemon juice on top. Drizzle with tahini and serve!
Made By
Robin Barrie Kaiden
Robin Barrie Kaiden, MS, RD, CDN, CSSD is one of the nation's leading experts in personal wellness, nutrition, physical fitness, and weight loss.