Cauliflower is a vegetable that I was never too excited about - until I discovered it roasted! Cauliflower is one of the cruciferous vegetables known to lower the risk of cancer, it's full of antioxidants and has anti-inflammatory properties as well.
Preheat oven to 450 degrees. Whisk together first four ingredients in a small bowl. On a large rimmed baking sheets, drizzle the cauliflower florets with the spiced oils and toss well to coat. Season with salt. Bake for about 35 - 40 minutes until browned and tender.
Meanwhile, in a pie plate, bake the pine nuts or almonds for about 2 minutes until toasted. Let cool.
Transfer the cauliflower to a serving plate, sprinkle with nuts. Serve hot. Chopped cilantro is another tasty topping in addition to the nuts or instead of.
Ideal to serve under your favorite fish or chicken main recipes.
Place steamer basket in medium pot filled with two inches of water; place pot on stovetop at high heat. When water boils, add cauliflower to steamer basket. Reduce heat to low and cover, steaming for five to seven minutes, or until tender. Drain cauliflower and place in food processor or blender. Add the almond milk, garlic, thyme, and chives. Blend until smooth (add milk if you want it creamier). Add sea salt and pepper, and process 30 seconds more. Serve warm.
Rich in antioxidants and high in fibre, black beans help to lower cholesterol and keep blood sugar on an even keel. As so many people test sensitive to kidney beans, black beans are a great substitute and pack quite a nutritional punch.
Drain beans and rinse. Gently mix all ingredients together in a medium size bowl. Great for a 'no cook' summer dinner with gluten free crackers and vege sticks for dipping.
Eat for Living
If we haven't met ... Hi! I'm Jennifer Lloyd, a Holistic Nutritionist and Health Coach. I am passionate about living a life of health and vitality and inspiring my clients to take their own lives to the next level.