Why Dr. Hoody endorses this dish:

Cauliflower is a cruciferous vegetable that contains some of almost every nutrient we need for proper nutrition. It contains 2 g of protein, 5 g of carbohydrate and 0 g of fat with only 25 cal per serving. It is high in fiber and has unique compounds that reduce the risk for diabetes, heart disease, and cancer. Cauliflower has antioxidant properties and helps with weight loss. It contains choline which helps maintain a healthy nervous system and sulforaphane which suppresses many forms of cancer. Cauliflower is a great alternative to grains, even in the form of cauliflower rice. 

Olive oil is probably the healthiest fat. It has no proteins or carbohydrates, and 13 g of fat, although only 2 g of that fat is saturated, the remainder is either mono or poly unsaturated. This is healthy fat which aids in fighting inflammation and has high antioxidant properties.

I love cauliflower and everyone should learn to love it.  Find some way to incorporate it into your diet every week.



1 head cauliflower or 1 head equal amount of pre-cut commercially prepped cauliflower

4 tablespoons olive oil

1 teaspoon salt, to taste


  • Preheat oven to 425 degrees.
  • Trim the head of cauliflower, discarding the core and thick stems; cut florets into pieces about the size of ping-pong balls.
  • In a large bowl, combine the olive oil and salt, whisk, then add the cauliflower pieces and toss thoroughly.
  • Line a baking sheet with parchment for easy cleanup (you can skip that, if you don’t have any) then spread the cauliflower pieces on the sheet and roast for 1 hour, turning 3 or 4 times, until most of each piece has turned golden brown.
  • (The browner the cauliflower pieces turn, the more caramelization occurs and the sweeter they’ll taste).
  • Serve immediately and enjoy!


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