roasted colorful cauliflower.
I saw this cauliflower at a farmers market the other day and had to get it— yes, because of its color. It was just too fun looking to pass up. But beyond that, it is a great vegetable offering a ton of nutrients: very high Vitamin C content, folate, low carb/high fiber. All around good veggie to have in the mix.
The easiest and best way to cook cauliflower (to keep its nutritional value) is to roast — if you don’t want to eat raw.
I just do a simple roasting with olive oil, chopped up onions and throw it into the oven —mixing up every few minutes to get all sides covered with oil and nicely roasted.
No need to get too fancy here. The color is fancy enough!