roasted cauliflower caprese salad
I’m kinda obsessed with cauliflower recently.
For some reason, white vegetables get such a bad rap. I’m not sure when that started but I’m not a big fan of discriminating against anything that grows in the ground. I think cauliflower in particular gets lumped in with white potatoes. And I think the only problem with white potatoes is that the American diet is a little too focused on them. In a wide and varied diet, I think all veggies should have a place—regardless of color.
From one serving of cauliflower, you get 85% of your daily vitamin C and 20% of your vitamin K intake. We don’t hear a lot about vitamin K but it’s a powerful anti-inflammatory. Studies show that many of the major life-threatening diseases (cancer, heart disease, etc.) can be traced back to inflammation in the cells. Getting adequate amounts of vitamin K can help put a stop to that.
Cauliflower is also a digestive rockstar. For 200 calories worth of cauliflower, you get half your daily value of dietary fiber. Which helps, you know, keep things moving. And beyond that, cauliflower has almost as much glucosinolate per serving as kale. Glucosinolate helps protect our cells from damage and helps protect the lining of our stomach and intestines to help make digestion easier.
You should eat more cauliflower. And this salad can help you do it.
It’s actually remarkably simple. It’s just your basic caprese salad (basil, fresh mozzarella, tomatoes) tossed with some roasted cauliflower and topped with a hefty drizzle of good olive oil and balsamic vinegar. Even though it’s simple, there is something really special about the combination. When roasted, cauliflower becomes sweet and caramelized and paired with the sweet tomatoes and creamy mozzarella, you’ve got one rock-star of a dish.
Roasted Cauliflower Caprese
Prep Time: 5 minutes
Cook Time: 20 minutes
Makes: 4 servings
- 1/2 large head cauliflower, chopped into bite-sized pieces
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 cups halved cherry tomatoes
- 1/2 cup basil leaves, chiffonade
- 6 ounces fresh mozzarella cheese (ciliegine-size balls)
- Olive oil and balsamic vinegar, for drizzling
- Preheat oven to 425°. Spray a baking sheet with cooking spray, spread out cauliflower pieces in one layer. Drizzle with tablespoon of olive oil and season with salt and pepper. Roast in preheated oven for 15-20 minutes or until cauliflower is softened and browned.
- Meanwhile, combine tomatoes, basil leaves, and mozzarella in a mixing bowl and toss. Add in roasted cauliflower and toss to combine.
- To serve, spoon onto plate, drizzle with olive oil and balsamic vinegar.