CAULIFLOWER: Roasted Cauliflower

Why cauliflower?

Cauliflower is a cruciform vegetable, and as such it contains sulforaphane and indole-3-carbinols (13Cs) — powerful anticancer molecules capable of detoxifying various carcinogenic substances. Specifically, they can “prevent precancerous cells from developing into malignant tumors. They also promote the suicide of cancer cells and block angiogenesis.” (Anti Cancer, David Servan-Schreiber, page 121).


I love roasted cauliflower and it’s so easy to make.

But does roasting cauliflower cause the production of carcinogens, like grilling meat does? Probably not, or at least not enough to matter, especially when a consuming a cancer-fighting food like cauliflower where on balance the anti-cancer forces win out big time. For research on this topic, see: cancer

And…other ways to cook cruciform vegetables have their downsides, too. Dr. Servan-Schreiber suggests that we should “Avoid boiling cabbage and broccoli. Boiling risks destroying sulforaphane and 13Cs.” (Anti Cancer, David Servan-Schreiber, page 121).

Accordingly, Servan-Screiber recommends that cruciform vegetables should be covered and steamed briefly or stir-fried rapidly with a little olive oil.

Still, when it comes to flavor, I like roasted cauliflower the best. And if you don’t roast it so much that it burns, it is certainly very good for you.


1 big or two small beautiful heads of cauliflower

¼ cup olive oil plus a little more for brushing the pan


Preheat your oven to 450 degrees F.

Cut the cauliflower into 4 sections. Then break it into florets.

Brush the pan with olive oil or use a 100% food grade silicone mat (Silpat mat, is a good brand). Place the florets on the oiled baking sheet.

Drizzle half of the olive oil over the florets. Using your hands, mix toss the florets around on the pan and then drizzle the other half of the olive oil over the florets. Spread the florets out so that they are not touching each other.

Place the pan on the uppermost shelf in the oven.

Bake for 30 minutes at 400 degrees or until the underside of the cauliflower is light brown.

Then, using a pair of tongs flip the florets over as best you can.

Continue roasting the cauliflower for another 20 minutes, or until it’s lightly browned on two sides.

Remove the cauliflower from the oven and sprinkle with a little salt and freshly ground black pepper, to taste.

It’s amazingly delicious!

Enjoy and be healthy!



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