I learned that the colors in a cauliflower are simply determined by its phytochemical DNA. This cauliflower is purple is because it contains the phytochemical, anthocyanin, which is also present in other dark red/purple foods like red cabbage, eggplants, pomegranates, or blackberries. Research has shown many benefits of the anthocyanin phytochemicals, including their antioxidative properties of warding off cancers, preventing urinary tract infections, and preventing memory decline as we age! So as we can see, this cauliflower truly exhibits both inner and outer beauty! Secondly, strong, convincing evidence shows that cruciferous vegetables in general, regardless of their color, have been shown to be preventative of cancer development as well! Another reason to eat your cauliflower and broccoli!
This recipe below has been adapted and slightly altered from one of my favorite Alton Brown Recipes for Oven Roasted Broccoli. This was one of my first recipes I followed when I was learning to cook, and it truly made an impression because I still use it today! Very simple, yet delicious! You can find Alton Brown's original recipe here.
- 1 medium-sized cauliflower head (Any color works)
- 1/3 cup Parmesan cheese
- 1/4 cup Panko breadcrumbs (For Celiacs or gluten-allergic folks out there, I found GF panko breadcrumbs- Aleia's Orginial Real Panko at my local grocery store! Check them out!)
- 2 garlic cloves
- 2 Tbsp olive oil
- 2 Tbsp fresh ground pepper
- 1 Tbsp Lime Juice
5. Enjoy and Happy Mother's Day! :)
-Sat Fat: 1.5 grams -Cholesterol: 0 mg -Trans Fat: 0 grams -Sodium: 237 mg