Roasted Cauliflower and Tomatoes with Edamame
Ingredients:
1 head of cauliflower cut into florets
1 large sliced onion
2 medium diced tomatoes
1 medium finely diced onion
1 teaspoon of cayenne chili powder
1 tablespoon of balsamic vinegar
1 tablespoon of olive oil
2 cups of shelled edamame steamed in the microwave
1 teaspoon of Herbs de Provence
½ teaspoon of achiote powder
Salt to taste
Directions:
Preheat the oven to 385 degrees.
Take two large roasting pans and line with parchment paper.
Mix the cauliflower and the large onion with balsamic vinegar and ½ teaspoon of chili powder and spread over the pan evenly for a single layer of vegetables.
Roast in the oven for 25-30 minutes until caramelized.
In a large wok over moderate heat, add the olive oil and the medium onion, achiote, and remaining chili powder—sauté the mixture until lightly browned.
At this point, add the tomatoes and cook until the mixture is dehydrated to a chutney-like consistency.
Add the roasted cauliflower, onions, steamed edamame, and salt to taste, along with the Herbs de Provence; allow this to cook for 10 more minutes.
The cauliflower should still retain its firm but tender consistency.
Serve with bread, rice, and quinoa!
This dish takes cauliflower to the next level. These vegetables are loaded with phytonutrients that are beneficial to health. Roasting it with spices and balsamic vinegar allows us to enjoy the texture and flavor of this ingredient along with its health benefits. Deep-frying adds a lot of toxins through lipid peroxidation and would take away from the health benefits of this dish. It does matter how a vegetable is prepared. Deep frying and battering are not of benefit to us as we add unhealthy toxins that destroy the point of eating vegetables in the first place. The edamame adds further to the mix of textures and nutritional value with its high protein content. As always, I wish that you keep your health and nutrition in center focus and live long and strong!
