Because cauliflower is white, people often assume it’s a nutritional dud, on par with iceberg lettuce. But cauliflower is part of the cruciferous, or cabbage, family of vegetables. Other cruciferous vegetables include kale, bok choy, broccoli, and Brussels sprouts, which are more well-known as nutritional superstars. Cauliflower provides special nutrient support for the body’s detox system, antioxidant system, and inflammatory/anti-inflammatory system, all of which are closely connected with cancer development and cancer prevention. There are numerous studies linking diets high in cauliflower to cancer prevention, particularly breast, bladder, colon, prostate, and ovarian cancers. In addition, cauliflower contains a wide array of antioxidants, which also helps to lower cancer risk.
1 (2 pound) head of cauliflower, cut into 1-inch florets
2 garlic cloves, chopped
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 tablespoon dry white wine
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
2 tablespoons water
1. Preheat the oven to 400 degrees F. Line a baking sheet with tinfoil. Set aside.
2. In a large bowl, mix sauce ingredients and stir until smooth. Add cauliflower and toss to coat.
3. Spoon the cauliflower evenly on the baking sheet.
4. Roast for 15-20 minutes until browned slightly. Transfer to a plate and serve.