Garlic Cauliflower Bake
This recipe is not only very simple to make but incredibly supportive of your microbiome, otherwise known as the bugs in your GI tract! Cruciferous vegetables and garlic are also very high in sulfur which helps to support detoxification systems in your body naturally. Even if you don’t like cauliflower you will love this recipe! Not only is it very simple to make and takes very little prep time, but every bite will make you want more.
- 4 cloves of minced garlic
- 3 Tbsp of Extra Virgin Olive Oil or Avocado Oil
- 1 large head of cauliflower cut into florets
- 2 Tbsp of chopped fresh parley
- 1/3 cup Parmigiana Reggiano
- Salt and pepper to taste
Preheat oven to 450 degrees. Mix the first four ingredients together in a bowl and then place into a 13 x 9 baking pan. Bake for approximately 20 minutes stirring at least once during the initial baking. Remove from oven, place oven on broil and sprinkle with cheese. Broil for 5
minutes or until the top is golden brown. Salt and pepper to taste.
When I made this recipe we only had a small amount of real Parmigiana Reggiano, so I also added some smoked gouda. It was so delicious you will want to eat cauliflower every day until all the leftovers are gone!
Greene Acres Magic Dust
At Greene Acres (our mini farm in Ozark, MO), we use this mixture instead of a pre-prepared spice product that usually has a flavor enhancer or other unnecessary additives and preservatives. One of the most well-known additives is MSG, which can disrupt the microbiome. Translation… that’s bad news! This cool thing a out this mix is that it can be modified relative to your own taste, so if you prefer for the seasoning to be more spicy, less spicy, more salty, etc. you can just change the recipe!
- 1/2 cup paprika (smoked paprika works well)
- 1/4 cup Himalayan sea salt
- 2 T chili powder
- 2 T turmeric
- 1/4 cup cumin
- 2 T black pepper
- 1/4 cup granulated garlic
- 2 T onion powder
- 1-2 T cayenne (relative to your own taste of course)
Mix all ingredients together and store in a tightly sealed container. Label and transfer to a small shaker for dispensing. When we cook at our farm, we have used this on eggs, virtually any kind of meat, potatoes, chicken salad, or when sauteing vegetables. Other variations of this recipe could be done, but we like this one because of the addition of turmeric which is an anti-inflammatory powerhouse.
If you’re curious about the health benefits of turmeric, check out this info: https://www.webmd.com/diet/ss/slideshow-turmeric
To learn more about anti-inflammatory foods, or what foods you should be eating to improve your chronic pain & inflammation, cardiovascular health, gut health, and more… click over to our Nutrition page to read more about Angela Jenkins and her approach to functional nutrition.
PS… she has a pizza food truck. How cool is that?