Roasted cauliflower and a New Year's pep talk

In just hours, 2015 will be upon us. Time for a fresh start, no matter what that start might entail.

If you are planning on eating right in the new year, you’re probably poring over recipes (hello, Pinterest!), trying to figure out what eat — a tough task that can end in a massive collection of pins and bookmarked pages and still nothing specific for dinner.

Here’s a gentle suggestion: Stick to real food and dishes that only use a handful of ingredients. You can make those 20-ingredient Pinterest masterpieces in a few weeks. Right now, focus on the basics: Whole foods, mostly plants, nothing processed.

For me, that is the very definition of eating right.

I’m always trying to be as kind to my body as possible by giving it foods that don’t come in a package, are as minimally refined as possible and that don’t create havoc with crazy highs and lows. “Trying” is the operative word there: Nobody is perfect, no matter what’s on their Pinterest page or Instagram account.

Now, for those of you who have a resolution to attend to, I want to share this delicious side dish. Cauliflower has superb antioxidant activity, and coconut oil is full of good fats, aka the kind your body needs to stay healthy, not the kind that will kill your good efforts. Serve it alongside a healthy soup, salad or protein and give yourself a pat on the back for progress, not perfection.

Happy New Year!

Fragrant, warm and delicious, this roasted cauliflower is perfect for freezing winter days.

Fragrant, warm and delicious, this roasted cauliflower is perfect for freezing winter days. by Sarah Henning

Garlic-Cumin Roasted Cauliflower

1 head cauliflower, cut into small florets

2 tablespoons coconut oil

1 tablespoon garlic powder

1/2 teaspoon cumin

Sea salt and black pepper

Preheat oven to 450 F. Put the cauliflower in a medium bowl. Mix in coconut oil until the cauliflower is coated. Add in garlic and cumin. Stir again to coat.

Line a rimmed baking sheet with parchment paper. Pour the cauliflower out on to the baking sheet and arrange in a single layer. Cover the sheet with aluminum foil.

Bake for 15 minutes covered in foil. Remove the foil and bake for another 20 minutes, stirring every five minutes or so.

Season with salt and pepper to taste. Serves 2.

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