Did you know that cruciferous vegetables from the Brassica family like, broccoli, Brussels sprouts, cabbage, cauliflower, all contain a compound that can be detected as either bitter or tasteless, depending on your genetics?
So for those of you who have passed on these vegetables in the past because you have those taste-bud receptors that detect its bitterness, I challenge you to give it a try one more time. But this time…
…change the way you prepare and cook it!
This cauliflower recipe prepares it in a whole new way. The secret is cutting the cauliflower florets in a special way, then they are topped with olive oil and spices, and baked (not boiled!), which mellows all the bitterness out.
Baked Cauliflower Wheels
- 1 head cauliflower
- Olive oil
- Favorite GF herb spice blend
- Salt and pepper to taste
- Break cauliflower into florets, then slice each floret vertically through the center, making each slice about 1/2" thick.
- Lay cauliflower 'wheels' onto a parchment lined baking sheet and brush with olive oil. Flip, then brush other side as well.
- Sprinkle on desired herbs and seasonings, and bake at 425°F for 30 minutes, or until cooked to your likeness.