Meatless Monday Recipe - Whole Roasted Cauliflower

Happy Leap Day.

Have you thought about what you're going to "leap" into starting today?

Take a minute and listen to your beautiful heart and your smart gut. Is there something you want to do but fear is holding you back? Taking a leap powers creativity, innovation and is the heartbeat of an exciting and fulfilled life. Try it...

"If you never leap you will never know what its like to fly"

If you want to leap into a healthier lifestyle - you can start right here with a healthy recipe - what you eat becomes part of your body - your blood, your hair, your skin. Eating healthy changes everything!

Today's Meatless Monday recipe is a whole roasted cauliflower. It is herbed up to taste delicious and roasting it whole makes it feel like a main dish you can "carve" and serve.

Cauliflower isn't known as the hippest veggie around. Most healthy methods of cooking (steaming or boiling) leave it flavourless and mushy. Roasting or sautéing it will keep good texture and taste.

Why eat cauliflower?
-low calories, low carbs
-cholesterol free
-super high in vitamin C (antioxidant)
-high in vitamin K (anti-inflammatory)
-high in folate and fibre

I like to serve this dish with mashed or baked sweet potatoes and sautéed kale or spinach. Try it with some of your fav healthy veggie sides.

Enjoy...and don't forget about taking the leap ;-)

Whole Roasted Cauliflower

Ingredients
1 head of cauliflower, washed
3 Tbsp olive oil
2 cloves garlic, minced
2 tsp dried thyme
1 tsp dijon mustard
Fresh ground pepper and sea salt

Instructions
Pre-heat the oven to 425.

Whisk together the olive oil, garlic, mustard, thyme and a few grinds of sea salt and pepper. It will be more of a thicker rub than a sauce.

Remove any large leaves around the cauliflower and then slice the bottom of it off with a large knife so that it is flush and will sit flat. Place it in a casserole or roasting dish.

Brush or rub the olive oil mixture evenly around the cauliflower.

Bake in the oven covered  loosely with foil for about an hour - until it is tender and then cook for an additional 10 minutes uncovered.

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