Cauliflower is low in calories, low-carb, high in fiber, and completely filling. And while most of us think of citrus fruits as the best source of vitamin C, a cup of cauliflower florets –surprisingly- contains nearly 100% of the recommended daily allowance. Cauliflower also contains chemicals that protect against cancer.
During cauliflower season, you’ll see this simple dish on our dinner table several times a week. We eat it as if it’s a carb, alongside a green vegetable and a protein source (usually chicken). Since it’s just as good reheated as it is the first time around, we tend to bake two or three cauliflowers at a time.
- 1 large head cauliflower, cut into florets
- 3 tablespoons olive oil
- 2-3 tablespoons whole wheat bread crumbs
- Preheat oven to 400°F.
- Place the cauliflower florets in a large bowl, add the olive oil and mix well so the cauliflower is coated.
- Place the cauliflower florets in a baking dish, keeping the florets upright.
- Sprinkle the bread crumbs evenly on top of the cauliflower.
- Place the cauliflower in the oven and bake for 75-90 minutes until the bread crumbs appear well toasted but not burned.