There is a controversy going on – the new trend is about the much talked about cauliflower “rice.” Perhaps one day, this healthy vegetable will be classified as a rice. To me, it will always be know as a vegetable. Cauliflower is a cruciferous vegetable – it’s a low carbohydrate vegetable that has loads of fiber, vitamins and antioxidants.
There are much differences between cauliflower and rice. While cauliflower is a vegetable and is part of the Brassicaceae family, rice is a grain that is basically the seed of a grass. Brown rice is especially healthy for you. I am not an advocate of eliminating rice from my diet as long as it is brown – every once in a while I cheat by eating white rice. Brown rice is rich in fiber, minerals and antioxidants. Two of the biggest differences between brown rice and cauliflower are: 1) carbohydrates – brown rice has 46 grams per cup and cauliflower has 5 grams per cup, 2) calories – brown rice has about 218 per cup verses cauliflower’s 25 per cup.
So for as long as I am alive, I will treat cauliflower as the vegetable that it is and rice will be rice. They cook different and they taste different. Would you ever try roasting rice the way this Parmesan, Garlic Roasted Cauliflower was roasted? Would you ever try boiling cauliflower in water the way you boil rice? I don’t think so – I don’t want a soggy cauliflower nor do I want a super grainy rice.
Despite the controversy, this simple vegetable is flavorful and easy to make. This Parmesan, Garlic Roasted Cauliflower is sure to be a hit.
Parmesan, Garlic Roasted Cauliflower
An easy side dish.
Ingredients
- 1 head organic cauliflower washed and cut into 1 inch pieces florets
- 2 tablespoons extra virgin olive oil
- 2 cloves fresh garlic crushed
- 1/3 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup freshly grated parmesan cheese
Instructions
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Preheat oven to 400 degrees
Note: Use of roast setting preferred (but not necessary)
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Line a half-sheet pan with parchment paper.
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Add the cauliflower to the sheet pan. Coat the vegetable with the olive oil. Add the garlic, salt, pepper and cheese. Mix together and lay in a single layer on the sheet pan.
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Place in the oven and roast for 20 to 25 minutes until the vegetables are tender and lightly browned.
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Plate and serve as a side dish or add grilled chicken or shrimp to make it a meal.
