Lemon, Garlic and Thyme Roasted Chouxfleur

A seasonal, Franco-Italian dish of fresh cauliflower, EVOO, homegrown garlic and thyme and the zest & juice from a Meyer lemon. Topped with sea salt, cracked pepper and local sprouts. Slightly crisp on the outside, with a luxurious, creamy interior.  Look for the recipe in the comment section at the bottom of this post..

From Wikipedia..

Cauliflower has a long history. François Pierre La Varenne employed it in Le cuisinier françois after it had been introduced to France from Genoa in the 16th century. Cauliflower is featured in Olivier de Serres’ Théâtre de l’agriculture (1600), as cauli-fiori “as the Italians call it, which are still rather rare in France; they hold an honorable place in the garden because of their delicacy”, but they did not commonly appear on grand tables until the time of Louis XIV.

Cauliflower is low in fat, low in carbs but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density.

Cauliflower contains several phytochemicals, common in the cabbage family, that may be beneficial to human health.

Sulforaphane, a compound released when cauliflower is chopped or chewed, may protect against cancer.
Other glucosinolates
Indole-3-carbinol, a chemical that enhances DNA repair and acts as an estrogen antagonist, slowing the growth of cancer cells.

Boiling reduces the levels of these compounds, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 75% after thirty minutes. However, other preparation methods, such as steaming, microwaving, and stir frying, had no significant effect on the compounds.

A high intake of cauliflower has been associated with reduced risk of aggressive prostate cancer.

100g of cauliflower contains the following nutritional information according to the USDA:

Calories : 25
Fat: 0.28
Carbohydrates: 4.97
Fibers: 2
Protein: 1.92

0 thoughts on “Lemon, Garlic and Thyme Roasted Chouxfleur

  1. I keep hoping that I’ll find the recipe for the roasted caulifower. I imagine I could fake it, but I’ve never roasted cauliflower.

    • You must try it! Even people who swear they don’t like cauliflower love this stuff..

      Look for creamy white, unblemished heads of cauliflower with tight florets & fresh-looking leaves (in season from October through April).

      1 head cauliflower (about 2 pounds), cut into florets
      1/4 cup EVOO, divided
      3 cloves garlic, minced
      1 tablespoon fresh thyme
      the zest and juice of 1 Meyer lemon
      Sea salt and cracked black pepper
      parsley for garnish

      Preheat the oven to 475 degrees. Swirl a little olive oil into the bottom of a cast iron pan, then arrange the cauliflower cut side down around the pan without crowding. Drizzle the cauliflower with olive oil and season lightly with sea salt and black pepper. Place the pan in the oven and roast until it begins to brown, about 10 minutes.

      Remove the pan from the oven and carefully pour off the olive oil. Turn the cauliflower over and drizzle the hot oil over each floret. Lightly season again with salt and pepper and return to the oven for another 10 minutes.

      Remove the pan from the oven. Top each floret with a little thyme and minced garlic and return to the oven for 5 minutes.

      Remove the pan from the oven and transfer the cauliflower to a serving dish. Drizzle a little of the hot oil over the top, then dress with lemon juice and garnish with lemon zest and chopped parsley.

  2. This is my favorite secret food as most people do not eat this vegetable and I consume it in vast amounts…raw, roasted and sauteed…warm salad favorite! Thanks for a new recipe idea!

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