Roasted Cauliflower | Nutritious Eats (2024)

FAQs

Is roasted cauliflower good for you? ›

If you're not into cauliflower, try it roasted. It'll be on your veggie rotation in no time. Cauliflower is a cruciferous vegetable responsible for helping to reduce risk of cancer due to it's special antioxidant properties, anti-inflammatory effects, as well as it's high fiber content.

The fact that it's a vegetable makes cauliflower automatically good for you. Additionally, cauliflower is packed with nutrients that give it unique benefits, such as fiber, vitamin C, vitamin K and choline. These properties give you a good reason to eat it frequently or even daily.

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

Roasted or broiled — Dry heat cooking methods are a great way to enjoy vegetables without losing too many nutrients. Plus, roasting or broiling make tougher vegetables more palatable and easier to digest. Boiled — When cooking vegetables over a long period of time in water, some nutrients will be lost.

Cauliflower contains enzymes that aid in detoxification. 19 Those enzymes act like internal garbage collectors: They scour your body for toxins and waste products, bind to them, and then escort them out of the body.

While they are both very nutritious vegetables, broccoli has a higher vitamin content, specifically in vitamin K and C, than cauliflower and is specifically known to be great for eye health. Broccoli florets also provide more minerals and fiber as well as contains vitamin A that isn't in cauliflower.

Give all the florets a thorough rinse in a colander. Shake them dry. Spread the florets out in an even layer on the baking sheet. Reserve any small bits of cauliflower that have fallen away from the florets in a small bowl.

Roasted Cauliflower Cooking Prep

First, grab a baking tray large enough for the cauliflower to sit in a single layer. Overcrowding the baking tray will result in mushy and not evenly cooked cauliflower. Choosing a proper cooking fat ensures roasted cauliflower goodness.

Cooked cauliflower is much easier to digest than raw cauliflower. Indeed, the cooking process breaks down some of the carbs contained in the cauliflower. In this way, our intestines can pass them more easily and absorb what it needs, rather than allowing them to sit and produce gas.

Is it okay to eat roasted vegetables every day? ›

YES! Roasted vegetables are extremely nutritious! Vegetables contain a wide variety of vitamins and minerals, as well as fiber — which has so many amazing health benefits — plus phytochemicals and antioxidants that may reduce inflammation and help fight off disease.

Nutrition Information for Oven-Roasted Cauliflower

Each 1 ½ cup serving has 110 calories, 14 grams of carbohydrates, 6 grams of fiber, 5 grams of fat, 5 grams of protein and 180 mg of sodium.

It's easy to cook, which gives it a creamier, nuttier taste that takes on the flavor of whatever you use as seasoning. How you cook cauliflower matters. You can keep more of its nutrients if you steam, roast, or stir-fry it.

Eating raw cauliflower provides maximum vitamin C content, but cooking cauliflower allows your body to absorb more nutrients, such as vitamin K and potassium. Roasting or steaming cauliflower brings out its natural flavors and adds a delightful texture.