Here's a fabulous post for Meatless Monday! I made Roasted Cauliflower & Brussels Sprouts to accompany BBQ portabello mushroom caps and baked sweet potato. It was fantastic! I saw the recipe posted by Mike Lieberman of Urban Organic Gardener on Twitter last week and I could not wait to try it.
I had picked up purple and orange cauliflower last week at Wegman's and I had brussels sprouts in the fridge too, so it was perfect timing to see this recipe.
Here's how I made it:
I had picked up purple and orange cauliflower last week at Wegman's and I had brussels sprouts in the fridge too, so it was perfect timing to see this recipe.
Here's how I made it:
- 1/2 head purple cauliflower, washed & cut into small pieces
- 1/2 head orange cauliflower, washed & cut into small pieces
- 2 cups baby brussels sprouts, washed, bottoms removed, sliced in half3 cloves garlic - chopped
- avocado oil - drizzle
- balsamic vinegar - 2T
- sea salt - sprinkle
My husband, NOT a fan of cauliflower (he literally used to get sick at the smell of cauliflower, so I have rarely ever cooked it in his presence), tried it...liked it...and had seconds! SCORE!
Before the pictures, here's a little info on the benefits of the colored cauliflower:
- Purple ~ loaded with antioxidants & fiber; good source of Vitamins K, C & B6, folate, manganese & potassium
- Orange ~ has 25 times the amount of Vitamin A as is found in white cauliflower
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| Purple & Orange Cauliflower |
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| Baby Brussels Sprouts - prior to cutting off bottoms & slicing |
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| Veggies prior to adding oil, vinegar & salt |
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| After roasting - YUM! |
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| Roasted Cauliflower & Brussels Sprouts, BBQ Portabello Mushroom caps & Sweet Potato |
