June 1st, 2015
Healthy, Whole Food, Plant Based Recipes by Emma
Recipe #2: Roasted Cauliflower with Dates and Olives
Green is often associated as being the color for super foods and nutrition. Cauliflower is often overshadowed by its green cruciferous relative of broccoli or kale. Cauliflower offers a more than impressive array of nutrients, vitamins, minerals, antioxidants, and cancer fighting phytochemicals. I find cauliflower to be an incredibly versatile dish and one that can replace heavy and starchy foods without feeling like we are missing out. In this recipe, I roasted the cauliflower at a high heat to caramelize the edges and the dates. The green olives add for a 'bitter sweet' decadence that leaves me satisfied. I have both shared this dish with guests and devoured the entire dish as the star plate for dinner. I've also added pistachios to this dish to add richness. The pistachios are exceptional with the dates and olives.
Health Note: Cauliflower-containing diets have been linked to cancer prevention, particularly with respect to the following types of cancer: bladder cancer, breast cancer, colon cancer, prostate cancer, and ovarian cancer.
- 1 head cauliflower
- 1 tbsp lemon juice
- 3 tbsp sunflower oil
- salt and pepper to taste
- 1 tsp chile flakes
- 5 dates
- ½ cup pitted green olives
Preheat oven to 400°F (205°C). Lightly oil a large roasting pan or baking sheet. Cut the cauliflower into florets and place them in a bowl. Sprinkle with lemon juice. Drizzle with sunflower oil and toss so that the florets are lightly coated with oil. Slice the olives in half. Cut the dates into pieces. Add the dates and olives to the cauliflower mixture. Spread the florets out into a single layer on the roasting pan. Sprinkle with salt and pepper and chile flakes. If the oven hasn't reached 400°F (205°C) yet, set aside until it has.
Place the cauliflower in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Use a fork to test; the tines should easily pierce the cauliflower when done. Remove the cauliflower from the oven. Serve immediately.
Hi, I am Emma Wilkiemeyer. Welcome to Slice of Emma recipe blog featuring healthy recipes that are vegan and based on whole foods. For the past seven years I have shared recipes with friends and family and past two years through my blogging. I completed a certification at Southwest Institute of Healing Arts in Arizona in Holistic Nutrition. I take pride in that my recipes are not only delicious, but the science behind them makes for ingredients that nurture and balance the body. My recipes are all gluten free and vegan.
My full time career is working in the oncology bio-tech space. Working around patients who are very sick has taught me the value of living a healthy lifestyle each and every day in order to lower the risk of disease later in life. My whole foods diet keeps me energized to work hard and fuel my fitness routine. Slice of Emma will also feature not only my voracious appetite in the kitchen but also my travel adventures including mountain hikes sometimes shared with Jes the CCC and international travel. Please reach out to me anytime you have a question whether it be about travel or my recipes.
I am excited to share my passion and creativity with you. Whether you are an experienced cook, or just getting started with a plant based diet I hope to have something that excites and helps you love healthy and compassionate cooking.
My life recipe is simple- Nourish the body with clean food and exercise, and feed the soul with life’s rich experiences whether it be through getting out in nature or positive relationships with the people in my life.
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Emma recently relocated to beautiful San Diego. The area offers a playground of adventurous activities. She fills her weekends with surf lessons, beach runs, and hiking local mountains. This is one of her favorites- a power 6 mile hike on Iron Mountain.
My well fed soul and belly is continually grateful for Emma's presence in my life & thankful that she can share her love with you all!