You guys have heard it from me before: roasting makes everything taste better.
Case in point: cauliflower.
This white vegetable can easily get overlooked in the sea of bright colors and flavors from other veggies. But did you know that the white color of cauliflower is actually good for you?
The white in cauliflower is actually due to the presence of anthoxanthins. Anthoxanthins are phytochemicals (just like lycopene in tomatoes or anthrocyanin in blueberries). Specifically, anthoxanthins have good antioxidant capability as well as blood pressure and cholesterol lowering benefits.
The coolest part? The cooking actually makes these anthoxanthins more biologically available. That means that you’re actually making the vegetables more healthy by cooking them.
Why this recipe rocks:
- High protein! Chickpeas add a dose of protein to feed your muscles and keep you feeling good.
- Low stress! This meal basically makes itself. Cut up some cauliflower, open a can of beans, mix up a dressing….it’s simple and satisfying.
- One pot meal! With the protein, veggies, and leafy greens…you could make this a one-pot lunch or dinner.
- Super versatile! Here are 4 ways to adapt this meal and fit any situation:
- put an egg on it! A fried egg would taste delicious.
- Stuff it in a pita! YUM.
- Serve on top of quinoa or rice
- Make it a side for a steak or small piece of meat
Roasted Cauliflower with Cumin: An Ayurvedic perspective
From an Ayurvedic perspective, this recipe is particularly well-suited for those with a pitta dosha. Cauliflower, chickpeas, and spinach provide astringent and bitter tastes that are balancing for pitta dosha. Cumin also acts to balance and cool. If you add some rice or quinoa to this meal, you’ll add a dose of sweet taste that will make the pitta in your life smile.
- 1 head cauliflower, cut into small florets
- 1 32-oz can chickpeas, rinsed and drained
- 1 tsp cumin seeds
- 2 handfuls spinach leaves
- Olive Oil
- 2 tbsp mustard
- 1 tbsp apple cider vinegar
- 2 tbsp pumpkin seeds, roasted.
- Preheat the oven to 400F
- Combine cauliflower, chickpeas, cumin seeds, 2 tbsp olive oil, salt, and pepper on a roasting pan.
- Cook for ~45 minutes, until lightly browned and crispy.
- Meanwhile, roast the pumpkin seeds on a baking sheet until starting to turn brown and fragrant, about 3-5 minutes.
- Put cauliflower mixture in a bowl, and add spinach, mustard, vinegar, and more salt/pepper to taste.
- Add roasted pumpkin seeds, and serve.
Thanks for reading, and have a wonderful day,
Samantha Attard, PhD, is the founder of Happy Healthy Human. Sam is a performance coach and yoga instructor who helps people eat, move, and live with intention. Learn more here.