This simple plant-based recipe is the perfect way to use up that head of cauliflower that’s been rolling around in the back of your fridge. When combined with the caramelly sweetness of dates and the briny saltiness of olives, normally neutral cauliflower transforms into something completely crave-worthy, and makes for a savory and super satisfying way to eat your veggies. Oh, it’s also a major hormone helper, too.
Cauliflower is rich in diindolylmethane (DIM), which has been studied for its anti-estrogenic properties, meaning that if you have signs of estrogen dominance, DIM may be helpful in assisting with estrogen balance. The cruciferous veggie is also rich in fiber (3g in 1 cup), vitamin C, vitamin K, vitamin B6, folate, choline and manganese, a trace mineral.
Dates are a natural sweetener, but they also pack a nutritional punch. Rich in fiber (7g per 3.5 ounces), vitamin B6 and minerals such as iron, potassium, and magnesium (all helpful in reducing PMS), dates are also high in antioxidants.
Olives are a monounsaturated fat, which has been well researched for its benefits on heart health and inflammation. They’re also a good source of vitamin E, iron, copper and calcium.
Avocado oil is the cooking oil of choice here due to the high roasting heat (400º) required. Thanks to avocado oil’s high smoke point, the oil can be heated up to 482º without burning and losing its antioxidant integrity, unlike olive oil, which should only ever be heated to 375º max.
[[ recipeID=recipe-8ke8jz5ua, title=Roasted Cauliflower with Dates and Olives ]]
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