My friend, the cauliflower, is not appreciated enough. In the world of vegetables, the bright and the beautiful usually get most of the attention. Whether it is tomatoes, carrots, chard or beets, the colorful vegetables call much of the love in their direction; while cauliflower is all too often an afterthought.

Cauliflower Brings the Nutrients

Just like its cruciferous family members, broccoli, kale, and cabbage, cauliflower is a wonderful tool for good health. One serving provides nearly a full day’s supply of vitamin C, and plenty of vitamins B and K, minerals and cancer-fighting phytochemicals.

Since cauliflower’s benefits and best methods for preparation are often not highlighted, it is most often boiled and salted. What a shame. Not only is cauliflower nutrient-dense, but it is also versatile and delicious.

An easy and tasty way to prepare cauliflower is through roasting. It allows the nutrients to remain, rather than getting washed away from boiling, and the toasty flavor is a big hit with kids.

Chili Lime Roasted Cauliflower

1 head cauliflower
2 cloves garlic, smashed and minced
1 lime
¼ cup olive oil
1 ½ teaspoon kosher or sea salt
½ teaspoon chipotle, ancho, smoked paprika or other single chili powder

Heat the oven to 400 degrees. Cut the cauliflower into florets of similar size, to ensure even cooking. Use a citrus zester, grater or peeler and remove the green part of skin, or zest. Chop as necessary. Toss the olive oil, lime juice, garlic, salt, and chili with the cauliflower and place on a baking sheet in a single layer.

Wait! Don’t throw away the stem or leaves. Cut the stem into chunks and roast them or save for juicing. The leaves taste very similar to cabbage and are great juiced, sautéed, or in salads.

Roast for 25-30 minutes, and test with a fork for desired doneness. When ready, remove from oven and add lime zest. Some pieces may be a little darker than others, but that is okay because there is some flavor in that color. Taste, adjust seasoning as necessary and serve with a smile.