Roasted cauliflowerFor our first night in Restorative Kitchen’s 30 Day’s of Health… I made a Roasted Cauliflower entree that was very satisfying and delicious. Why cauliflower? I keep seeing it used as a replacement for steak. It absorbs flavors really well and has a great texture. And, most importantly, its a cruciferous vegetable and we know how beneficial those are for us. Here is more info on the health benefits of cauliflower.

I found this particular recipe on one of my favorite recipe sites: Food52.com, where it appeared adapted from Bon Appetite Magazine. And now I adapted it by eliminating the side sauce which included whipped goat cheese since we are limiting our processed dairy intake.

Roasted Cauliflower

1 head cauliflower, whole, stem trimmed and leaves removed
2 1/2 cups dry white wine
1/3 cup olive oil plus more for serving
1/4 cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes (or to taste)
1 tablespoon coconut sugar
1 bay leaf
Coarse sea salt (for serving)

Heat oven to 475° F. Bring wine, oil, salt, lemon juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Carefully lower in cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15 to 20 minutes. Using 2 slotted spoons or a mesh strainer or spider, transfer cauliflower to a rimmed baking sheet or roasting pan, draining well. Roast, rotating pan halfway through, until brown all over, 30 to 40 minutes. Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt.