This White Wine Cranberries Cauliflower is cooked in just one pot
This White wine Cranberries Cauliflower is probably the easiest and tastiest way to prepare cauliflower. A slow-baking whole cauliflower, nicely browned with a crunchy side and a melting, flavorful heart. A perfect recipe for an aperitif or as a side dish!
To make whole cauliflower roasted in the oven, it is important to clean it well by soaking it in vinegar water. We wouldn’t want to have extra protein surprises in our recipe 🙂
Honestly, if you’ve never tried whole roasted cauliflower before, you need to do it now. I have no doubt that you will succumb to the delicious flavors of this dish!
CAULIFLOWER IS NUTRIENT DENSE
One cup of raw cauliflower provides over 75% of the daily minimum target for vitamin C. In addition to supporting immunity, this nutrient is needed for DNA repair and the production of both collagen and serotonin. (The latter promotes happiness and healthy sleep.)
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Cauliflower’s vitamin K (20% of the daily target per cup) is required for bone formation, and a shortfall is linked to increased fracture risk. The veggie’s choline, roughly 10% of the daily goal per cup, plays a role in sleep, memory, and learning and muscle movement. Cauliflower also provides smaller amounts of other essential nutrients, including B vitamins, phosphorus, manganese, magnesium, and potassium.
CAULIFLOWER IS ANTI-INFLAMMATORY
Bioactive compounds found in cauliflower are known to reduce inflammation. The veg is also rich in antioxidants, including types known to counter oxidative stress. In a nutshell, oxidative stress occurs when there is an imbalance between the production of cell-damaging free radicals and the body’s ability to counter their harmful effects, which include premature aging and disease risk.
White Wine Cranberries Cauliflower
This White wine Cranberries Cauliflower is probably the easiest and tastiest way to prepare cauliflower.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6–8 1x
- Category: sidedish
- 1 medium-headed cauliflower
- 1/4 cup extra virgin olive oil
- 2 tbsp Dijon mustard
- 1/4 cup dry white wine
- 2 finely chopped shallots
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 teaspoon ground black pepper
- 1/2 tsp red pepper flakes
- 3 tbsp roasted sunflower seeds
- 3 tbsp dried cranberries
- Fresh parsley to taste
- Preheat the oven to 400 ° F
- Cut off the outer leaves of the cauliflower and cut off the stem from the rest of the head, then place the cauliflower in a large ovenproof pan.
- Combine sauce ingredients in a measuring cup and mix well until blended.
- Pour this mixture over the cauliflower and rub it over the cauliflower with your fingertips until it is completely coated.
- Cover and bake for about 35 minutes, or until tender.
- Remove the lid, put the oven in the broiler and place the cauliflower under the broiler for 5 minutes, or until golden brown.
- Carefully transfer the cooked cauliflower to a plate, garnish with cranberries, toasted sunflower seeds and a handful of chopped fresh parsley. Serve without delay.
Keywords: one pot, cauliflower