I was thinking through the past year, its discoveries and surprises, and thought I would post my favorite new recipe ala Pure Wow.

I’m always looking for really satisfying food that isn’t expensive in calories or dollars, also ones that will take me outside of some of my usual food limitations and parameters. Since the only way I ever had cauliflower growing up was slathered with cheese sauce or steamed, (Ugh.) This recipe was like winning the Vegetable Lotto. It’s beautiful, simple, uber yummy and can be a side dish – or I think it makes a nice looking center for a meal as well.

I am not embarrassed to say that I single handedly ate almost the whole thing myself over the course of the day. The savory brown just kept calling me back for nibbles.

Cauliflower is relatively low calories, and according to Dr Mercola, “One serving of cauliflower contains 77 percent of the recommended daily value of vitamin C. It’s also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese.” It helps fight inflammation, boosts brain and heart health and like its cousin broccoli contains Sulforaphane which has a host of benefits including fighting cancer stem cells.

8 Benefits of Cauliflower – Dr Mercola

SPICY ROASTED CAULIFLOWER – MAKES 6 SERVINGS
START TO FINISH: 1 HOUR

Ingredients

• 1 tablespoon vegetable oil
• 1 head cauliflower
• 1½ cups plain Greek yogurt
• 1 lime, zested and juiced
• 2 tablespoons chile powder
• 1 tablespoon cumin
• 1 tablespoon garlic powder
• 1 teaspoon curry powder
• 2 teaspoons kosher salt
• 1 teaspoon black pepper

Directions

1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the woody stem.

3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.